Cook the quinoa according to package directions, using a 2:1 water-to-quinoa ratio. Once cooked after 15-18 minutes, fluff it with a fork and spread it on a large baking sheet to cool completely for 15-20 minutes.

While the quinoa cools, prep all your vegetables. Dice the red bell pepper, finely chop the red onion and cilantro, and roughly chop the roasted peanuts.

Prepare your chosen protein. Grill or bake chicken at 375°F for 20-25 minutes until it reaches 165°F internally, or bake tofu at 400°F for 25-30 minutes, or cook shrimp in a skillet until pink and opaque.

Make the dressing by whisking together lime juice, soy sauce, sesame oil, honey, ginger, and garlic until fully emulsified.

In a large mixing bowl, combine the cooled quinoa, edamame, chickpeas, diced bell pepper, red onion, cilantro, hemp seeds, chia seeds, and most of the chopped peanuts. Add your prepared protein and toss gently.

Pour the dressing over the salad and toss everything together until evenly coated. Let it sit in the refrigerator for at least 30 minutes before serving. Garnish with reserved peanuts just before serving.