Into a medium saucepan over high heat, combine quinoa and water. Bring to a boil, cover and redue heat to low and cook for 15 minutes or until the quinoa has absorbed the water. Remove from heat.
While the quinoa is cooking, place the edameme into a bowl and cover with hot water. Set aside to defrost. Ppiralize or slice the carrot and cucumber and slice the bell pepper and radishes.
Next, mix the sauce in a small bowl. Combine soy sauce, rice vinegar, sesame oil, chili garlic paste, agave and spices with a spoon.
One the quinoa is done, drain the edamame and assemble your bowls. Into each bowl, add about 1 cup of quinoa, ½ cup of edameme and about ½ cup each of carrot, cucumber and bell pepper. Top with a few slices of radish, about ⅓ of the avocado and then using scissors snip pieces of the nori sheet atop of each bowl. Finish with a sprinkle of toasted sesame and a drizzle of sauce.