In a medium pot, combine 1 cup of rinsed dry quinoa with 2 cups of water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.

While quinoa is sitting, heat 1 tablespoon of grapeseed oil in a large skillet over medium-high heat. Add 1 pound of frozen shelled edamame and sauté for around 7 minutes until warmed through.

In a mixing bowl, whisk together ⅓ cup of peanut butter, 3 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of maple syrup until smooth. Add minced garlic and grated ginger.

In a large serving bowl, combine cooked quinoa, sautéed edamame, shredded red cabbage, chopped baby spinach, and shredded carrots. Mix gently.

Drizzle the creamy peanut dressing over the salad and toss until well coated.

Transfer the salad to a serving platter and garnish with additional roasted peanuts, fresh basil, or lime wedges.