In a large bowl, combine diced onion and bell peppers. Set aside
Cook the quinoa according to the package. If you want a little extra flavor to your quinoa, try using a low-sodium broth instead of water. Once quinoa is done cooking, remove from heat and fluff with a fork.
Add the hot cooked quinoa to the bowl of onions and bell peppers and make a layer of the quinoa on top covering the onions and bell peppers and let set for a few minutes. I like to do this to soften the onions and peppers a little.
Drizzle about 3 tbsp of dressing over the top of the quinoa and allow to cook for about 10 minutes (don't stir yet).
While quinoa cools, in a separate bowl place the cabbage mixture and drizzle with 1 tbsp of dressing. Gently massage the dressing into the cabbage with you hands for about a minute.
Add the cabbage, carrots, cashew and cilantro into the bowl with the quinoa. Stir until well combined, adding more dressing if desired.
Garnish with sesame seeds, cilantro, fresh lime juice and or green onions and enjoy! You can also add a meat, if desired
