In a medium-sized pot, combine 1 cup of rinsed quinoa with 2 cups of water and a pinch of garlic powder. Bring to a boil, cover, reduce heat and simmer for 15 minutes.

While the quinoa cooks, whisk together almond nut butter, maple syrup, tamari, freshly grated ginger, lime juice and water to adjust consistency in a mixing bowl.

In a large bowl, combine the cooked quinoa with diced bell pepper, sliced cucumber, grated carrots, chopped cabbage, sliced scallions, and chopped cilantro. Toss well.

Spoon the salad into bowls, drizzle with dressing, and top with nuts if desired.