Rinse quinoa well and drain.

Combine quinoa, water, and salt in a medium saucepan.

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed and quinoa is tender.

Spread quinoa on a baking sheet and cool for 20 minutes.

Transfer quinoa to a large bowl.

In a blender, combine 1/4 cup toasted cashews, 2 tablespoons toasted sesame seeds, and 2 tablespoons canola oil.

Blend until creamy.

Add remaining canola oil, lime juice, water, soy sauce, sesame oil, chili garlic sauce, sugar, ginger, and garlic.

Blend until emulsified to make the dressing.

Add edamame, bell pepper, carrots, scallions, kale, remaining cashews, and sesame seeds to the quinoa.

Pour dressing over the salad.

Mix well to combine.

Serve with lime wedges (optional).