1/2 cup uncooked quinoa
1 pound frozen shelled edamame
1 1/2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, grated
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews
3 tablespoons natural creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons sriracha
2–4 tablespoons water