Combine rinsed quinoa and water in a medium saucepan and bring to a rolling boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.

Remove from heat and let quinoa sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.

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

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and sesame oil until smooth.

Pour the peanut dressing over the salad components and toss thoroughly until every ingredient is evenly coated.

Divide into four airtight containers and top with roasted peanuts just before serving to maintain crunch.