In a medium pot, add sesame seeds over medium high heat. Cook for 3-4 minutes, stirring occasionally, until sesame seeds are starting to become fragrant. Add quinoa and stir for 2-3 minutes until toasted. Then carefully add 1 cup water. Bring to a boil, cover, reduce heat and simmer until quinoa has absorbed all moisture, about 20 minutes. Remove from heat immediately, and spread over a baking sheet evenly to cool.
Next, to a large bowl, add shredded carrots, green onions, and edamame.
In a small bowl, add garlic, soy sauce, rice vinegar, maple syrup, ginger and Sriracha. Stir with a whisk and transfer to the large bowl with veggies. Add the quinoa (when cooled) and stir. Serve.
Makes about 4 cups. Store in an airtight container in the fridge for 3-4 days.
If you plan to make this ahead of time, I recommend adding the sauce just before serving. Otherwise, the sauce gets soaked into the quinoa and over time, it's not quite as flavorful (but still good!). =)