To make the quinoa and bulgur wheat bring the vegetable stock to the boil, and the quinoa and bulgur wheat and bring to a rolling simmer. Turn down the heat and place a lid on to the pan. Cook for about 15 minutes or until the liquid has been absorbed. Fluff with a fork and then allow to cool in a large pan until cool.
While the quinoa and bulgur wheat is cooling in a dry frying pan dry fry the cashew nuts tossing every now and again until they start to brown and you smell the toasted nut aroma. Remove from the pan and allow to cool.
In the same frying pan add a little olive oil over a medium to high heat and add the beansprouts and cook for 3 to 4 minutes, remove from the pan and also allow to cool.
For the dressing in a medium sized bowl add the peanut butter followed by the chilli flakes, ginger, garlic, soy sauce, red wine vinegar, honey, sesame and olive oils. Whisk together until you have a glossy dressing. If desired add the water until your preferred consistency.
In a large bowl add the quinoa, bulgur wheat, red pepper, red cabbage, carrot, red onion, edamame beans, beansprouts and half the spring onions and cashew nuts. Drizzle over the dressing and give it a good mix.
To serve sprinkle with the remaining cashew nuts and spring onions and a good squeeze of lime juice.