Asian Peanut Crunch Salad with Quinoa & Edamame

Cook quinoa according to package directions and let cool slightly. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, grated ginger, and a little water until smooth. In a large bowl, combine cooked quinoa, shelled edamame, shredded red cabbage, carrots, cucumber, red bell pepper, green onions, and cilantro. Pour the dressing over the salad and toss well to coat. Top with chopped peanuts and sesame seeds before serving.