Cook the quinoa in water or vegetable broth according to package instructions. Let it cool completely.
Wash and prepare all fresh vegetables: halve cherry tomatoes, dice cucumber, and thinly slice onion.
Microwave, boil, or roast edamame and chickpeas for enhanced texture and flavor.
Peel and slice the avocado for serving at the end to prevent browning.
In a large mixing bowl, add the cooked and cooled quinoa as the base.
Layer the cucumber, cherry tomatoes, and red onion slices on top.
Spread half of the chickpeas over the mix for protein and heft.
Evenly distribute the shelled edamame across the bowl for crunch.
Toss and mix gently without overworking to preserve ingredients.