FOR THE SALAD:
1-½ cup Water
¾ cups Uncooked Quinoa
1 Red Bell Pepper, Stem And Seeds Removed, Then Diced
½ Red Onion, Diced
1 cup Shredded Red Cabbage
1 cup Shredded Carrots
½ cups Chopped Cilantro
½ cups Cashew Halves Or Peanuts, (honey Roasted Is Good)
¼ cups Diced Green Onions
Fresh Lime, For A Bit Of Tang
FOR THE DRESSING:
¼ cups All Natural Peanut Butter
1 Tablespoon Honey (use Agave If Vegan)
2 teaspoons Freshly Grated Ginger
3 Tablespoons Soy Sauce, Gluten-free If Desired
1 Tablespoon Red Wine Vinegar
1 teaspoon Sesame Oil
1 teaspoon Olive Oil
Water To Thin, If Necessary