In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, and grated ginger until fully combined and the syrup is dissolved. This creates your flavor foundation. Set the dressing aside and taste it—you'll adjust the lime juice to balance the flavors at the end, so hold off on that for now. I like to make the dressing first so the flavors have time to meld while you prepare the vegetables.

While the dressing sits, prepare all your vegetables and proteins with proper cuts for texture and eating. Dice the cucumber into 1/2-inch pieces, chop the celery into similar-sized pieces, finely slice the spinach into 1/4-inch ribbons, and chop the cilantro and scallions. If your quinoa isn't already cooked and cooled, prepare it now and let it reach room temperature—this prevents it from wilting the delicate vegetables when tossed together. Ensure the edamame and peas are ready to use.

In a large bowl, combine the prepared cucumber, celery, peas, edamame, cooled quinoa, spinach, cilantro, and scallions. Pour the dressing from Step 1 over the salad and gently toss until all ingredients are evenly coated. Add the lime juice gradually, tasting as you go—this allows you to control the acidity level since lime juice intensity varies. Finish by sprinkling the sesame seeds over the top just before serving, which keeps them from softening in the dressing.