Cook the quinoa: Combine the quinoa and water in a medium pot. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 15 minutes, covered.
Meanwhile, combine the drained tuna, greek yogurt, mustard, celery, green onions, lemon zest, and juice. Season with salt and pepper, as needed.
Divide the quinoa, and tuna between four bowls. Top with cabbage, carrots, edamame beans, tomatoes and avocado.
Make the dressing:
In a small bowl, combine the lemon zest, juice, dijon mustard, honey, and olive oil. Season with salt and pepper.
Drizzle the dressing over the bowls before serving.