Rinse 1 cup of quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then simmer, cover, and cook for 15 minutes until water is absorbed.

Prepare vegetables: slice 1 cup of red cabbage, shred 1 large carrot, thinly slice 1 red bell pepper, cook 1 cup of shelled edamame, chop a handful of fresh cilantro, and slice 2 green onions. Combine in a large bowl.

In a medium bowl, whisk together 1/2 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon honey (or maple syrup). Add 1 teaspoon sesame oil, 1/2 teaspoon ginger, and 1 minced garlic clove. Stir in 1/4 cup water to desired consistency.

Add cooled quinoa to the bowl with vegetables and toss gently to combine.

Pour the peanut dressing over the salad and toss to coat evenly.

Transfer salad to a serving dish and garnish with remaining chopped peanuts and lime wedges.

Chill for about an hour or serve immediately.