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Rinse the quinoa and place in a medium saucepot with 3 cups of water. Bring to a boil then reduce heat to simmer and cook, covered, for about 15 minutes, or until all the moisture is gone. Set aside.
Stir together all the sauce ingredients and set aside.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, peppers, edamame, broccoli, carrots and a bit of salt. Cook for 8 to 10 minutes or until the vegetables are soft. Add the garlic and ginger. Cook for about 4 to 5 minutes. Add the spinach, stirring, until the spinach is wilted.
Add the quinoa.
Pour in the sauce and mix well. Taste and add more sriracha, salt, pepper and/or crushed red pepper flakes, if needed.
Serve warm topped with green onions and sesame seeds, if you’d like, and enjoy!