Rinse quinoa under cool running water. Add to a medium sauce pot with 2 cups water and ½ teaspoon salt. Bring up to a boil over medium-high heat. Once boiling, reduce to a low simmer over medium low heat. Cover and let cook until all of the water is absorbed, about 15-18 minutes. Use a fork to fluff the quinoa.
Make the peanut sauce by whisking together creamy peanut butter, 2 tablespoons soy sauce, rice vinegar, garlic chili sauce, and toasted sesame oil. Taste for soy sauce, adding 2 tablespoons more if desired. Add water 1 tablespoon at a time to thin as needed.
Combine the cooked quinoa, coleslaw mix, edamame, cilantro, and green onions in a large bowl. Cover and refrigerate for at least 2 hours to chill (this is optional but makes the salad cold).
Before serving, toss the salad with the peanut sauce. If serving as one large salad, squeeze in the juice of one lime. If serving in individual portions, serve each portion with a lime wedge. Enjoy!
Notes
Leftovers are best within 3-4 days. The peanut sauce makes ~1 cup. Keep refrigerated for up to a week or frozen for up to a month.
I use creamy peanut butter for the peanut sauce. The garlic chili sauce adds a small amount of heat. I have a full page on the peanut sauce for more variations and ingredient swaps.