Cook the quinoa in a medium saucepan by boiling water, adding rinsed quinoa, covering, reducing heat and simmering for about 15 minutes.

Prepare the dressing by combining peanut butter and honey in a microwave-safe bowl, heating for 20 seconds, then mixing in ginger, soy sauce, vinegar, and sesame oil.

Combine salad ingredients in a large mixing bowl including cooled quinoa, red cabbage, red bell pepper, red onion, shredded carrots, cilantro, and green onions.

Dress the salad by pouring the prepared dressing over the salad mixture and tossing gently until coated.

Serve the salad in bowls, garnished with cashew halves or peanuts and a wedge of lime.