Rinse quinoa under cold water to remove bitterness, then combine with water in a saucepan and bring to boil. Reduce heat, cover and simmer for 15 minutes.

While quinoa cools, mix together red cabbage, carrots, bell pepper, jalapeño, edamame, and snow peas in a large bowl.

In a small jar, combine olive oil, soy sauce, rice vinegar, sesame oil, ginger, lime juice, honey, and salt. Whisk until emulsified.

Pour quinoa into the bowl of mixed vegetables and drizzle dressing over. Toss gently until evenly coated.

Garnish with sesame seeds and cilantro, serve immediately or chill for enhanced flavors.