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Cook the quinoa. Either use the instructions on the package to cook it on the stovetop or cook it in the Instant Pot. I usually cook it for 1 minute on high pressure with natural pressure release for 12 minutes.
While the quinoa is cooking, chop up the vegetables. Cut the carrots, the bell pepper, and the red cabbage into thin strips and the cucumber into cubes. Cook the frozen edamame in boiling water as directed on the package.
Make the peanut sauce. Combine all of the ingredients in a small bowl and stir well.
Serve the cooked quinoa with the vegetables and the peanut in a bowl and sprinkle it with roughly chopped peanuts.