Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the chopped cabbage, edamame, chopped red pepper, 1/2 cup shredded carrots, and 1 cup diced cucumber. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, chopped green onions, chopped cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine.