Combine the rinsed quinoa and water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat, let sit covered 5 minutes, and fluff with a fork.

In a bowl, whisk the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, maple syrup, sriracha, garlic, and ginger. Add warm water a little at a time until the dressing is pourable.

Shred the cabbage, julienne the carrots, slice the bell pepper and cucumber, chop the cilantro, and slice the green onions.

In a large bowl, combine the quinoa, vegetables, edamame, cilantro, and green onions. Pour about two-thirds of the dressing over and toss well. Add more dressing to taste. Serve topped with peanuts and extra herbs.