Rinse 1/2 cup of quinoa under cold water, then combine with 1 cup of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork after letting it sit for 5 minutes.

Chop 1 cup of broccoli, finely dice half a red onion, and grate 1 medium carrot. Mix with 1/4 cup of chopped cilantro and 1/4 cup of chopped green onions in a large bowl.

In a small bowl, whisk together lime juice and zest, sesame seeds, tamari, sesame oil, rice vinegar, minced garlic, and grated ginger.

Add the cooked quinoa to the bowl with veggies and pour the dressing over. Toss gently to combine.

Serve immediately or refrigerate for 15 minutes to let flavors meld. Store in an airtight container for 3-4 days, adding dressing just before serving.