In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring to a boil.
Cover with lid and simmer on low for 15 minutes or until all of the water has been absorbed.
Remove from heat and fluff quinoa gently with a fork. Set aside in a large bowl to cool for about 15 minutes.
For the dressing: Add peanut butter and honey (or agave) to a medium microwave safe bowl and heat for 20 seconds.
Add in ginger, soy sauce, rice vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. For a thinner dressing, stir in a teaspoon or two of water or olive oil.
Start by adding a small amount of dressing to the quinoa and taste. Continue adding dressing until the taste and consisstency suit your preferences.
Gently add in red pepper, onion, cabbage, carrots, and cilantro into the quinoa mix. Top with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.