For the dressing
1/4 cup peanut butter
1-1/2 tablespoons vegetable oil
1-1/2 teaspoons sesame oil
3 tablespoons soy sauce
1 tablespoon honey
Juice of 1 lime
1 teaspoon grated fresh ginger
1 teaspoon chile paste
2 to 4 tablespoons warm water
For the salad
2 cups cooked quinoa
2 cups shredded red cabbage
4 scallions, thinly sliced
1 large carrot, shredded
1/2 cup chopped cilantro
1/2 cup chopped roasted, unsalted peanuts
In a small bowl, combine the peanut butter, vegetable oil and sesame oil and stir to mix well.
Add the soy sauce, honey, lime juice, ginger, chile paste and warm water and stir until the mixture is smooth and well combined. For a thinner consistency, add a bit more water or oil.
In a large bowl, toss the quinoa with some of the dressing, tossing to coat.
Add the cabbage, scallions, carrot and cilantro and toss to mix. Add additional dressing as needed.
Cover and refrigerate for at least 1 hour. Serve chilled, topped with the peanuts.