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Begin by cooking the quinoa. In a medium saucepan with a lid, bring the water to a boil. Add the quinoa, stir, reduce heat to medium-low, and cook for 15-17 minutes or until all liquid is absorbed. Fluff quinoa with a fork and let cool.
While quinoa is cooking, make the dressing. In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, honey, and sesame oil until smooth. If needed, add a tablespoon or two of water to thin the dressing to your desired consistency. Season to taste with a pinch of salt if needed.
To assemble the salad, add the bell pepper, carrots, cucumber, cabbage, scallions, edamame, cashews, peanuts, cilantro, and cooled quinoa to a large mixing bowl. Add the dressing and toss until completely coated. Season the salad with a couple pinches of salt, to taste, and toss again to combine. Serve with extra chopped scallions and cilantro, and chopped peanuts and/or cashews.