Quinoa can be made ahead of time. Drain and rinse your quinoa as directed on the package with a mesh strainer.
Add quinoa and broth to a small pot and bring to a boil
Once boiling reduce heat to low and simmer covered for 12-13 minutes or as directed on the package
Once quinoa is fluffy and all the liquid has been absorbed let cool in the fridge before adding to the salad
While quinoa is cooking chop cabbage, bell pepper, and broccoli
Cook edamame as directed on the bag (I buy a frozen bag and either microwave or cook on the stove)
Combine coconut aminos, peanut butter, maple syrup, and juice from lime in a small dish and whisk together
Add the veggies and the cooked quinoa to a large bowl
Toss salad with thai peanut dressing to combine
This salad can be eaten immediately and leftovers can be stored in the fridge for about 4-5 days.