Melt peanut butter in a glass measuring cup for 20 seconds. Add ginger, soy sauce, vinegar, sesame oil, olive oil and chili flakes.
Stir with a whisk or fork until smooth. Add one teaspoon olive oil (or water) if you’d like a thinner dressing.
Salad:
Add quinoa to a large bowl and mix with half of the prepared dressing.
Add cabbage, red pepper, onion, carrots, cilantro, chickpeas, and grape tomatoes and toss to combine. Add dressing a little at a time until dressed to your liking. I like to use the entire dressing.
Garnish with green onions, peanuts, lime juice, lime wedges and extra cilantro if desired.