Cashew Thai Quinoa Salad

To cook quinoa:
Rinse quinoa with cold water in mesh strainer. In a medium saucepan,
bring 1 ½cups 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 of the water. Remove from heat and fluff quinoa
with fork; place in large bowl and set aside to cool for about 10 minutes.
You should have a little over 2 cups of quinoa.
To make dressing:
Add peanut butter or almond butter and honey or agave to a blender for
20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and
olive oil and stir until mixture is smooth and creamy. If you want a thinner
dressing, add a little water.Add as much or as little dressing as youʼd like
to the quinoa. I always start out with a little bit of dressing and usually
add more to suit my taste preferences. Alternatively you can save the
dressing for later and add when you are ready to eat; however the
flavors of the dressing usually soak into the salad so I love adding it to
the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the
quinoa. Garnish with cashews and green onions. Serve chilled or at
room temperature with lime wedges if desired.