• 1  1/2 cups uncooked quinoa, rinsed
  • 2-3 cups shredded red cabbage
  • 1-2 red bell peppers, diced
  • 1/2 red onion, diced
  • 2 cups shredded carrots
  • 1 cup chopped cilantro
  • 1/2 cup diced green onions
  • 1 - 1  1/2 cups cashew halves, plus more for garnish
  • 1 lime
  • 1/2 cup natural peanut butter (or substitute half with PB2)
  • 2 tbsp freshly grated ginger (or replace with ground)
  • 1/3 cup soy sauce (omit or replace with tamari for gluten free)
  • 2 tbsp honey (replace with agave for vegan)
  • 2 tbsp sesame oil 



  1. Cook quinoa: put quinoa and 3 cups of water in a saucepan. Bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, or until quinoa has absorbed all of the water and is soft and fluffy. Remove from heat  and place in a large bowl to cool.
  2. Make dressing: combine peanut butter, ginger, soy sauce, honey, and sesame oil in a bowl. Whisk until smooth.
  3. To the quinoa, add the cabbage, bell pepper, onion, carrots, cilantro, green onions, and cilantro. Squeeze with  the juice of 1 fresh lime. Pour the dressing on top. Mix everything gently until well combined. Add extra cashews  to the top for garnish.