In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

In a small bowl, whisk together grated ginger, lime juice, soy sauce, maple syrup, olive oil, and minced garlic until well combined.

In a large mixing bowl, combine the cooled quinoa, red bell pepper, cucumber, carrot, green onions, and cilantro.

Pour the ginger lime dressing over the salad and toss to combine.

Top with chopped spicy cashews before serving.