Rinse the quinoa under cold running water until the water runs clear, about 2 minutes. Soak the rinsed quinoa in fresh water for 30 minutes, then drain well.

Drain the canned chickpeas and place them in a strainer to remove excess moisture.

In a skillet, heat olive oil over medium heat. Add chopped onion with a pinch of salt, cooking until golden brown, roughly 5-7 minutes.

Stir in finely chopped garlic and ginger, and sauté for about 1-2 minutes until fragrant.

Add spices to the pan and stir constantly for about 30 seconds to allow them to bloom.

Add the drained quinoa and julienned carrots, stirring gently. Pour in the vegetable broth and place the frozen edamame on top.

Bring the mixture to a boil, reduce to simmer, and cover. Cook for 15-20 minutes until quinoa is tender.

Fold in the drained chickpeas, chopped golden raisins, green onions, and fresh herbs. Squeeze in lemon juice and sprinkle with black pepper.

Taste and adjust the seasoning, then drizzle a bit of olive oil before serving.