Asian Quinoa Power Bowl with Ginger Miso Dressing (Vegan)

2 cups quinoa, cooked

2 Tablespoons coconut oil

1 cup baby spinach

1/2 cup carrots, grated

1/2 cup edamame, shelled

1/4 cup dried cranberries

1/4 cup kimchi*

2 Tablespoons scallions, thinly sliced

2 Tablespoons sesame seeds

Ginger Miso Dressing:

2 Tablespoons fresh ginger, grated

1 small garlic clove, minced

2 Tablespoons white miso

2 Tablespoons toasted sesame oil

3 Tablespoons tahini

1 Tablespoon honey (or sugar)

2 Tablespoons lemon juice (about 1 lemon)

1/2 cup water