Rinse quinoa in a fine-mesh strainer under cold water to remove saponins.

Combine quinoa and 2 cups of water in a medium saucepan and bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork and allow to cool completely.

In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sweetener, sesame oil, ginger, and garlic until combined.

Whisk in warm water 1 tablespoon at a time until the dressing reaches a pourable consistency.

In a large bowl, combine the cooled quinoa, edamame, bell pepper, carrots, cabbage, cilantro, and green onions.

Pour the peanut dressing over the salad and toss thoroughly to coat all components.

Top with chopped roasted peanuts immediately before serving to maintain texture.