First, cook the quinoa (if it isn't already cooked). Leftover quinoa works great here, too. When quinoa is cooked, fluff with a fork and set aside to cool.
Cook the edamame- bring a small pot of water to a boil. Once boiling, add a small pinch of salt and frozen edamame. Cook for approximately 5 minutes, or until edamame is just cooked. Drain and set aside to cool.
Prepare remaining salad ingredients (except for the avocado) and place in a large bowl. Add the cooled quinoa and edamame (these need to be cooled otherwise the spinach will wilt and get soggy) and toss everything together.
Prepare the dressing- whisk together all the ingredients until emulsified (or use a small food processor if you have one).
Finally, drizzle vinaigrette over the top of the salad and gently toss to combine. Add cubed avocado and drizzle with fresh lemon or lime juice, if desired.
(note- if you know you will have leftovers, only drizzle the vinaigrette on each individual serving, otherwise leftovers will be soggy. The same applies to the avocado)