Rinse the quinoa under cold water.

In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

In a small bowl, whisk together the almond butter, soy sauce, rice vinegar, lime juice, sriracha honey, sesame oil, and grated ginger.

Add 1-2 tablespoons of warm water to thin the dressing to your desired consistency.

In a large bowl, combine the cooked quinoa, cabbage, kale, carrots, bell pepper, green onions, cilantro and edamame. Pour the dressing over the salad and toss until well coated.

Divide the salad into four portions and top with the chopped peanuts. Store in airtight containers and refrigerate for up to 3 days. This salad can be enjoyed cold or at room temperature.