• 2 cups cooked quinoa cooled (cook according to package directions), approximately ¾ cup uncooked
• 2 cups shredded red cabbage
• 1 cup shredded green cabbage
• 1 red bell pepper diced
• 2 cups shredded carrots
• 15 ounces chickpeas 1 small can, drained and rinsed
• 2 cups grape tomatoes sliced
• ½ cup chopped fresh cilantro
• 2 green onion chopped, for garnish
• ½ cup peanuts chopped, for garnish
• juice of fresh lime optional
• lime wedges optional garnish

Dressing:

• ¼ cup peanut butter
• 2 teaspoons grated fresh ginger or ¼ teaspoon dry ginger
• 3 Tablespoon soy sauce
• 1 Tablespoon honey
• 1 Tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• ⅛ teaspoon crushed red chili flakes or to taste