Combine the rinsed quinoa, water or broth, and salt in a 2-quart / 1.9 L saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa looks fluffy with visible little rings around each grain.

Remove from heat and let the quinoa sit covered for 5 minutes, then fluff with a fork. Set aside to cool slightly.

Meanwhile, bring water to a boil in a 1-quart / 1 L saucepan. Add the frozen edamame and cook for 4 to 5 minutes until tender but still bright green. Drain and rinse under cold water to stop it from overcooking.

Whisk the soy sauce, sesame oil, olive oil, rice vinegar, honey, lime juice, garlic, and ginger together in a mixing bowl until the dressing looks smooth and slightly thickened.

Dice the cucumber and bell pepper, halve the cherry tomatoes, and dice the avocado. Divide the quinoa evenly among 4 bowls.

Top each bowl with edamame, cucumber, cherry tomatoes, bell pepper, and avocado.

Drizzle the dressing over each bowl and scatter with sliced scallions and sesame seeds (toast the seeds in a dry skillet for 2 minutes first if you want more crunch).

Serve right away, or pack into containers for meal prep, keeping the dressing and avocado separate until you're ready to eat.