Rinse quinoa under cold water until the water runs clear. Combine with 2 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff and cool.

In a microwave-safe bowl, cook frozen edamame on high for 3-5 minutes or until tender. Squeeze to remove from pods and cool.

Shred red cabbage, grate carrot, chop kale, finely chop scallions, and roughly chop cilantro.

In a medium bowl, combine peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha. Whisk until smooth.

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

Drizzle dressing over salad mix, tossing gently until coated.

Top with roasted cashews or peanuts, toss gently, and serve or refrigerate for 30 minutes for flavors to meld.