Combine olive oil, rice wine vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, minced garlic, red pepper flakes, and salt and pepper in a mason jar. Seal the lid and shake until fully blended.

In a large mixing bowl, combine cooked quinoa, shelled edamame, chopped red bell pepper, Persian cucumber, shredded carrot, sliced green onion, and dried cranberries.

Add 1/2 cup of the prepared dressing to the salad and mix until evenly coated. Save any remaining dressing for another use.

Refrigerate the salad for at least 1 hour to chill.