Rinse quinoa under cold water until clear. In a pot, combine with 2 cups of water, boil, then simmer for 15 minutes and cool.

Place edamame in a microwave-safe bowl with a splash of water, cover, microwave on high for 5-7 minutes, then let sit and cool.

Finely shred red cabbage, grate carrot, chop kale, slice scallions, and roughly chop cilantro. Set aside.

In a bowl, combine peanut butter, rice vinegar, honey, sesame oil, soy sauce, grated ginger, and minced garlic. Mix until smooth.

In a large bowl, combine cooled quinoa, edamame, cabbage, carrot, kale, scallions, and cilantro. Toss gently.

Drizzle peanut dressing over the salad, toss to coat thoroughly.

Add roasted cashews or peanuts to the salad, toss lightly, serve immediately or refrigerate.