Bring the water to boil in a small pot with a lid. Place the quinoa in a strainer and rinse under cool water. Place the quinoa in the pot of boiling water, reduce the heat to low and cover. Allow to cook until all the water is absorbed and the quinoa is tender - 10 to 15 minutes.

Meanwhile chop all the vegetables.

Combine all the dressing ingredients in a bowl and mix well. Depending on what type of peanut butter you use, you may need more or less water to reach a pourable consistency.

When the quinoa is cooked, you can either let it cool before combining with the rest of the ingredients or serve your salad warm.

Combine all the salad ingredients in a large bowl and toss well.

This makes a large salad so if you’re expecting to have leftovers, I suggest keeping the dressing separate and just dressing each bowl as it’s served.

Keep leftover salad in an airtight container in the fridge for up to 5 days. The dressing tends to thicken in the fridge but can be loosened up again with a splash of water.