Wash and dry the produce. Peel and dice the onion. Slice the bell pepper in half lengthwise, discarding the inside seeds, membrane and stem; dice the flesh. Mince the garlic.
Peel and grate the ginger. Remove kale leaves from stems, discard the stems, and thinly slice leaves into 1/4 inch-thick ribbons. Peel the carrots, discarding the tops, and chop into 1/4 inch thick coins.
Bring quinoa and 3 cups water to a boil in a small pot. Reduce heat to low, cover and simmer until quinoa is cooked thoroughly about 15 minutes.
Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add onions and carrots and sauté until onions are softened and translucent, about 5 minutes.
Add red bell pepper, edamame, garlic, and ginger, and stir to incorporate. Continue cooking until the peppers are soft, about 5 minutes.
Add the kale and sauté until slightly wilted about 5 minutes.
Add the quinoa and sauce mix of tamari and sriracha to the pan, and stir to distribute evenly. Best when served hot.