Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa. Toast quinoa, stirring frequently, for 2-3 minutes, then add water. Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed). Once cooked, turn off the heat and leave the lid on until serving (this helps make the quinoa fluffier).
While the quinoa is cooking, add 1 inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket (or steam in the microwave). Once water is simmering, add the edamame, then the broccoli and cover. Cook for 2 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.
Next, prepare dressing. To a small mixing bowl add nut butter, chili garlic sauce, maple syrup, tamari (or coconut aminos), lime juice, sesame oil, minced ginger (optional), crushed peanuts (optional) and whisk to combine. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, tamari for saltiness, or lime juice for acidity. Set aside.
Add quinoa, sliced red pepper, and cabbage to the steamed broccoli and edamame and top with dressing and additional crushed peanuts (optional). Toss to combine. Serve immediately.
Store leftovers covered in the refrigerator up to 2-3 days.
*Nutrition information is a rough estimate calculated with dressing and without optional ingredients.