Rinse the quinoa under running water in a fine mesh colander. In a medium-sized pot, combine the rinsed quinoa and 1 ? cups water. Bring to a gentle boil over medium heat, then reduce heat to medium-low and simmer until all water is absorbed, about 10 to 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and set aside to cool.

In a bowl, whisk together the peanut butter and tamari until smooth. Add the remaining peanut sauce ingredients and whisk until smooth. If too thick, whisk in a bit of water.

In a large serving bowl, combine the cooked quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything is lightly coated in sauce. Taste and add a pinch of salt if needed.

Divide into individual bowls and garnish with peanuts. Store covered in the refrigerator for about 4 days, keeping peanuts separate if desired.