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

While the quinoa cools, prep all your vegetables by dicing the red bell pepper, chopping the red onion and cilantro, and roughly chopping the roasted peanuts. If using frozen edamame, cook it according to package directions and drain well.

Prepare your chosen protein: grill or bake chicken until 165°F, press and bake tofu until golden, or cook shrimp until pink and opaque.

Make the dressing by whisking together lime juice, soy sauce, sesame oil, honey, grated ginger, and minced garlic in a small bowl.

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 until evenly coated. Let it sit in the refrigerator for at least 30 minutes before serving. Garnish with reserved peanuts before serving.