Crunchy Cashew Thai Quinoa Salad

3/4 cup uncooked quinoa
2 cups shredded red cabbage
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced scallions
1/2 cup cashew halves
1 cup edamame or chickpeas
fresh lime wedges

Dressing:
1/4 cup peanut butter
2 tsp fresh grated ginger
3 tbsp soy sauce
1 tbsp honey
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp evoo
water to thin, if needed

Cook quinoa in rice cooker with 1.5 cup water. Fluff with fork, and let cool.

Heat peanut butter and honey in pot until stir-able. Add other ingredients, and water if needed.

Combine quinoa, dressing, and veggies. Garnish with cashews, scallions, and lime. Serve chilled or room temp.