Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer until fluffy, about 15 minutes. Let cool.
In a large bowl, combine red cabbage, carrots, edamame, red bell pepper, and cilantro.
Add the cooled quinoa and crumbled feta.
In a small bowl, whisk together lemon or lime juice, rice vinegar, olive oil, salt, and pepper.
Pour dressing over the salad and toss to combine. Taste and adjust seasoning if needed.
Let the salad sit for 10-15 minutes before serving to allow the flavors to blend.
