Cook quinoa according to package instructions. Let it cool slightly before assembling the bowl.

Blanch edamame in boiling water for 3 minutes, then drain and rinse under cold water to stop cooking.

Massage kale with a pinch of salt and 1 tsp olive oil to soften the leaves. Set aside.

Prepare the dressing by whisking together olive oil, lemon juice, honey, minced garlic, salt, and pepper.

Assemble the bowl: Start with a base of quinoa, then add kale, edamame, avocado slices, red onion, and cilantro.

Drizzle the dressing over the bowl and sprinkle with sesame seeds. Toss gently before serving.