To make dressing, add peanut butter and honey to a medium microwave safe bowl. Heat in a microwave for 20 seconds. Add the ginger, soy sauce, vinegar, sesame and olive oil and stir until mixture is smooth and creamy.
Add dressing to the quinoa. Fold the capsicum, cabbage, edamame, carrots and red onion through.
Garnish with cashews and spring onion. Serve chilled or at room temperature with fresh lime wedges.