Perfect for a meatless meal! This salad is packeting with fiber and plant based protein.
Cook quinoa according to package directions.
Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20 seconds. Stir until smooth.
To the peanut butter mixture, add ginger, soy sauce, vinegar, sesame oil, olive oil and stir until smooth and creamy. Add warm water if needed to thin.
Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
In a large bowl, combine the red pepper, onion, cabbage, carrots, edamame and cilantro.
Fold in the quinoa to the vegetable mixture. Add remaining dressing, green onion, and cashews to taste.