Cook the quinoa according to package instructions. Fluff with a fork and let it cool completely.

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and grated ginger until smooth to make the dressing. Add a splash of water if needed to thin it out.

In a large serving bowl, combine the cooled quinoa, shredded carrots, diced cucumbers, red bell peppers, and chopped cilantro.

Pour the peanut dressing over the salad and toss well to ensure everything is evenly coated.

Top with roasted peanuts and cashews just before serving for maximum crunch.