Crunchy Cashew Quinoa Salad with Ginger Peanut Dressing

Ingredients
3/4 c. uncooked quinoa
1-2 c. shredded red cabbage
1 red bell pepper, diced
1/2 small red onion, diced
1 c. shredded carrots
1/2 c. cilantro, chopped
1/4 c. scallions, diced
1/2 c. cashew halves or peanuts (honey-roasted is good)
1 c. edamame or chickpeas
fresh lime

For the dressing: 
1/4 c. natural, unsweetened peanut butter
2 tsp. ginger, freshly grated (or squeezed from a tube)
3 tbsp. soy sauce
1 tbsp. honey or agave
1 tbsp. red wine vinegar
1 tsp. sesame oil
1 tsp. olive oil
water to thin

Directions
Rinse quinoa with cold water in mesh strainer. In a medium sauce pan, bring 1 1/2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all the water. Remove from heat and fluff quinoa with a fork. Place in a large bowl and set aside to cool for 10 minutes. You should have about 2 cups of quinoa.

Add peanut butter and honey/agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, add a little warm water. Optionally, blend in blender.

Add as much or as little dressing as you'd like to the quinoa. Next fold in pepper, onion, cilantro, and beans. Garnish with cashes and green onions. Serve chilled or at room temp with lime wedges.

Serves 6 as a side.