Put the quinoa in a pot with 2 cups of water and bring to a boil. Reduce heat, and cover and simmer until liquid is absorbed, about 15 minutes. Allow to cool completely. (Alternately, you can use leftover cooked quinoa you may have in your fridge.)
Combine the quinoa with the bell pepper, edamame, almonds, and coconut. Toss until well mixed.
Combine the rest of the ingredients in a jar or other container with a lid. Shake vigorously until well mixed. Season with salt and pepper.
Toss the quinoa with the dressing and chill until ready to serve.