Put the quinoa and 300ml (1/2 pint) of water into a small saucepan. Cover, then bring to the boil. Stir and turn off the heat, then re-cover and set aside until all of the water has been reabsorbed. Season and leave to cool.
Place the cooked quinoa in a large bowl with the grated carrot, spring onions, sweetcorn and edamame beans.
Combine all of the dressing ingredients in a small bowl, then add to the salad and mix well before serving.