Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.
Meanwhile, stir together sauce ingredients and set aside.
Heat oil in a large pot or dutch oven over medium heat. Once hot, add onion. Sautee for 3 minutes and then add garlic and ginger. Saute for another minute or until fragrant. Add broccoli slaw, peppers, and edamame. Sautee for 5 minutes.
Add bok choy and saute for another 2 minutes.
Turn off heat. Add cooked quinoa and sauce to veggie mix, stirring to combine. Season to taste with soy sauce, red pepper flakes, and/or sriracha if desired. Top with green onions and peanuts if desired. Serve hot or cold.