- In a small bowl, whisk together the soy sauce, peanut butter, honey, lime juice, garlic, ginger and red pepper flakes (if using) until well combined.
- In a large bowl, mix the quinoa, bell pepper, red cabbage, carrots, and edamame. Pour the dressing over the salad and toss until everything is evenly dressed.
- Serve immediately or store in the refrigerator for up to four days.
The quinoa in this dish can easily be swapped for cooked brown rice or rice noodles. To create a peanut-free version of this dish, use tahini in place of the peanut butter.