In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of water and a sprinkle of garlic powder. Bring it to a boil, then reduce to low and cover. Simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Let it rest for 5 minutes before fluffing.

While quinoa cooks, whisk together 1/4 cup nut butter, 2 tablespoons maple syrup, 3 tablespoons tamari, 1 tablespoon fresh ginger, and juice of 1 lime in a small bowl. Mix until smooth, adjusting water to achieve desired consistency.

In a large bowl, combine cooked quinoa with 1 diced bell pepper, half a diced cucumber, 1 cup of shredded carrots, 2 cups of shredded cabbage, 2 sliced scallions, and a handful of chopped cilantro. Mix gently to distribute colors and textures.

Drizzle the dressing over the salad and toss gently to coat. Plate into individual bowls, topping with crunchy nuts if desired, and a squeeze of lime juice for extra flavor.