Meanwhile, chop cabbage, bell pepper, and carrot. Cut broccoli into bite-sized pieces. Add veggies to a large bowl along with drained corn. (Note: Carrots and broccoli may be steamed to tender crisp if desired; some children prefer this over raw.)
For the dressing: Combine oil, tahini, vinegar, honey, ginger, broth, and salt.
Add cooked quinoa to veggies and slowly stir in dressing; mix to coat evenly.
Serve at room temperature with sliced strawberries on the side, or mix them into the quinoa too!