Asian quinoa salad

I brought this dish to work for my coworkers recently and a few of them asked me to post the recipe here, so here it is guys! This recipe is really flexible, so feel free to add or change the veggies based on what you have on hand or what sounds good to you! The amount of each veggie is also really subjective so just use this as a guideline

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1/4 cup chopped carrots
1/4 cup chopped cucumber
1/4 cup cooked, shelled edamame
2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1/4 cup shredded purple cabbage
1 sizable handful cilantro leaves
3 tablespoons olive oil
1/4 cup soy sauce
1/2 a lime, juiced
1 tablespoon sesame oil
3 tablespoons brown sugar
1 clove garlic, made into a paste
1 tablespoon freshly grated ginger
1 tablespoon toasted sesame seeds
1 green onion, sliced in rings
1 dash crushed red pepper flakes (optional)

Directions:

Cook quinoa in veggie stock according to package directions. While that is cooking, combine veggies and cilantro in a large mixing bowl. After quinoa is done cooking, allow it to cool for a while and then add it on top of the veggies. In a small mixing bowl combine the rest of the ingredients (oil through red pepper flakes) and whisk to make sure there are no lumps of garlic left. Add half the dressing mixture to the quinoa/veggie bowl and stir well. Taste and continue to add dressing until you're happy with the flavor of the salad. Serve warm or cold.