In a medium pot, bring 1 cup of vegetable broth or water to a rolling boil, then add ½ cup of rinsed quinoa, reduce heat, cover, and simmer for 15 minutes.

Prepare the dressing by combining 2 tablespoons of seasoned rice vinegar, 1 tablespoon of reduced-sodium soy sauce, 1 tablespoon of freshly grated ginger, and 1 tablespoon of sesame oil in a bowl.

In a large bowl, add 2 cups of shredded red cabbage, sprinkle with ¼ teaspoon of salt, and massage the cabbage for 2-3 minutes until tender.

Once quinoa is cooked, let it cool slightly before adding to the bowl with the cabbage, along with 1 cup of shelled edamame, 1 diced red bell pepper, and 1 diced cucumber.

Pour the dressing over the salad, gently stir to combine, then top with 1 tablespoon of toasted sesame seeds and sliced green onions before serving.