Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from heat and let quinoa rest, covered, for 5 minutes. Fluff with a fork and transfer quinoa to a large bowl.

Chop 1 bell pepper, slice 1 cucumber, shred 1 cup of cabbage, and julienne/grate 2 carrots. Chop 2 green onions.

In a small bowl, whisk together 3 tablespoons sesame oil, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon ginger, and 1 clove garlic, if using.

Add all the chopped vegetables to the quinoa and pour the dressing over. Toss gently to combine.

Sprinkle with 1/4 cup cilantro and 1/3 cup nuts. Serve immediately or refrigerate for a short time before serving.