In a small saucepan over low heat, mix peanut butter and honey. Add in ginger, soy sauce/coconut aminos, vinegar, and olive oil. Stir until mixture is smooth and creamy. If mixture needs to be thinned, add a little bit of water. Add dressing to quinoa – you may not use all of it, so use an amount that feels right to you. Stir in cabbage, carrots, red pepper, cilantro, and lime juice. Top with cashews or peanuts and store in the refrigerator until ready to eat.