Crunchy Thai Salad!

1 c. quinoa
2 c. vegetable broth
1 t. ginger
1/2 head of red cabbage, shredded
1 red bell pepper, diced
2 green onions, sliced
3 large carrots, shredded
1/2 c. cilantro, chopped
1 c. edamame
1 lime, juiced
1/4 c. peanut butter
1 t. ginger
2 T. soy sauce
1 T. honey
1 T. rice wine vinegar
water to thin the dressing
1 c. cashews

Simmer quinoa in broth and ginger for 15 minutes or until fully absorbed.  Let cool and toss with remaining chopped vegetables in a large bowl.  Microwave the peanut butter and whisk together with lime juice, ginger, soy sauce, honey, and vinegar.  Add water to thin the dressing and pour over the entire salad.  Stir in cashews before serving.