• ¾ cup uncooked quinoa
• 2 cups shredded red cabbage (depending on how much crunch you like)
• 1 red bell pepper (diced)
• 1/4 cup diced red onion
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts ((honey-roasted is good))
• Optional: 1 cup edamame or chickpeas
• Fresh lime (for a bit of tang)

For the dressing:

• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon gluten-free soy sauce or coconut aminos
• 1 tablespoon honey ((use agave or pure maple syrup if vegan))
• 1 tablespoon rice vinegar or red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil or more sesame oil
• Water to thin (if necessary)