Heat three cups of water in medium saucepan and salt until boiling. Add quinoa. Once water boils again turn down heat to low and simmer quinoa for 20 minutes.
While the quinoa is cooking, heat sesame oil in medium skillet on medium until hot, 1-2 minutes. Once the sesame oil is hot add ginger, garlic and pepper flakes and stir while cooking for 1 minute. Remove the skillet from heat and let the mixture cool.
When the quinoa is done, transfer to a large bowl, fluff with a fork and let cool. All the ingredients should be cool before mixing together.
In a small bowl, mix together rice wine vinegar and tamari. Set aside.
Once all of the ingredients have cooled and are no longer warm. Pour the sesame oil mixture over the quinoa. Add the seaweed, edamame and sesame seeds. Stir ingredients together. Pour the vinegar and tamari mixture over the quinoa. Mix well.
Refrigerated for 2 hours or until cold. Enjoy!
Notes
The flavors are the best if you refrigerate the completed dish for a couple hours but it can be eaten right away. This dish should last in the refrigerator for 3 days.