In a small pot, add the quinoa, water and salt and bring to a boil over high heat. Then reduce heat and simmer for 10-12 minutes, until the water is absorbed. Set aside and let cool slightly.
In a large bowl, combine all the chopped veggies and the cooled quinoa and mix well.
Add all the dressing ingredients in a small jar or bowl and mix. Then pour the dressing over the salad and mix to combine.
Refrigerate for 1 hour prior to serving to chill. Or enjoy immediately if preferred.
Notes
Use a box grater or shredding tool to shred the cabbage and carrots.If using a food processor, work in batches and pulse to prevent over processing. You want shredded cabbage and carrot, not pureed.For added protein, add a can of drained and rinsed chickpeas or black beans to the mix.If planning ahead, make and store the salad and dressing in separate containers in your fridge. Dress the salad the same day you plan to enjoy it, for best texture.For sugar free, skip the maple syrup in the dressing. If you can have some sugar, I do recommend it to balance the acidity. However, both ways taste great.For soy free, use coconut aminos to replace the tamari.Leftovers keep refrigerated for 2 days. To keep longer, store the dressing separately and do not dress the entire salad. The undressed salad will keep refrigerated for up to 1 week.