I found this recipe on thesweetbeet.com (see here http://www.thesweetbeet.com/quinoa-with-adzuki-beans-and-avocado/) and loved it. I found there was more than enough dressing for a few batches of the quinoa mixture.
Add quinoa to 1.5 times as much water. Bring to a simmer and cook on low for around 30 minutes until done. Let it cool a little.
Lightly sautee the kale or spinach no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.)
Boil the frozen edamame just until thawed.
Toast the seeds in a toaster over or on the stove top.
Mix it all together, add a drizzle of miso ginger dressing.
Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.