Mix all ingredients (except water) in a medium sized bowl. Heat about 3/4 cup of water until it is just about to boil (but not boiling). Slowly add the hot water, a little bit at a time, stirring or whisking the sauce very well as you go. Continue to slowly add the hot water until the peanut sauce is thin enough to pour, but not too thin! **I used a total of 1/2 cup water, and it was perfect!** Once done, set sauce aside.
Place grated carrots, cilantro, shredded cabbage, sliced green onions, and thinly sliced (or diced) red bell pepper into a salad bowl. Add cooked, cooled quinoa and the cashews to salad. Add peanut sauce to the salad. Stir well, to thoroughly combine all ingredients. That's it!
Serve at room temperature or chilled, garnished with a few additional cilantro leaves and cashews, and sprinkled with sesame seeds, if desired. Store any leftovers in a sealed container in refrigerator. This salad will keep it's crunch and flavor for 3-4 days if refrigerated. ENJOY!
NOTE: You can substitute Tamari for the soy sauce in the peanut sauce, to make this salad gluten-free.
Thai Quinoa Salad with Peanut Sauce https://www.thegratefulgirlcooks.com/thai-quinoa-salad-peanut-sauce/