Rinse 1 cup of quinoa under cold water until clear, combine with 2 cups of water in a saucepan, bring to boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff and cool.

Prepare shelled edamame by microwaving it in a bowl with a splash of water for 5-7 minutes until tender and vibrant green. Drain and let cool.

Shred 2 cups of red cabbage, grate 1-2 carrots, chop 1 cup of kale, slice 3-4 scallions, and roughly chop fresh cilantro, arranging all vegetables for easy mixing.

In a shaker or jar, combine 1/2 cup peanut butter, 3 tablespoons rice vinegar, 1-2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 teaspoon ginger, 1-2 minced garlic cloves, and 1-2 teaspoons sriracha. Whisk until smooth, adjusting thickness with warm water if necessary.

In a large serving bowl, combine cooled quinoa, prepared edamame, shredded cabbage, grated carrots, chopped kale, scallions, and cilantro. Pour over peanut dressing and toss to combine.

Top with roasted cashews or peanuts, and crispy wonton strips if desired. Serve cold or at room temperature.