Step 1

Preheat the oven to 350°F. Line a large sheet pan with parchment paper.

Step 2

Bring 2 cups water to a boil in a small pot over medium-high heat. Add the quinoa, cover, and reduce the heat to low. Cook until the water is absorbed and the quinoa is fluffy, 15 to 18 minutes.

Step 3

Drizzle the cooked quinoa with the olive oil, season with the salt and pepper, and toss to mix well. Spread the quinoa evenly onto the prepared sheet pan in one even layer.

Step 4

Bake until crispy, about 35 minutes, stirring halfway through.

Step 5

Combine the crispy quinoa, edamame, shredded carrot, cucumber, cilantro, and green onions in a large bowl and mix. Add the peanut sauce and mix well.

Step 6

Serve in bowls and drizzle with more peanut sauce, if desired.