This is a hearty and tasty salad which happens to be vegan as well as gluten free. 

Ingredients:

Salad:
1/2 cup uncooked quinoa
1 pound frozen edamame (not in shell)
1 1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted peanuts
​Optional: crispy wonton strips

Dressing:
3 Tbsp peanut butter
2 Tbsp rice vinegar
2 Tbsp maple syrup
1 Tbsp toasted sesame oil
2 Tbsp low sodium soy sauce or tamari
1 tsp. fresh, grated ginger
2 cloves garlic, minced
2 teaspoons sriracha
(may be thinned with water if necessary)

Directions:

Dressing:
Add all dressing ingredients in a bowl;  beat until combined.  (I used an electric immersion blender)
Salad:
Rinse the quinoa, add to a pot of 1 cup boiling water, cover, on medium. Cook about 14 minutes.
Put edamame in a microwave safe dish with 1/2 cup of water and microwave for 5-7 minutes.
  (Above two ingredients can be cooked per their package instructions)
Shred the cabbage and carrots if you didn't buy them shredded.
When edamame and quinoa are done, let cool for about 10 minutes.
Add the quinoa, edamame, cabbage, carrots, scallions to large bow.  Top with chopped peanuts and a sprinkle of red pepper flakes or serve these on the side if you wish.