In a medium pot, combine quinoa, water, and garlic powder. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff quinoa and let cool for 10 minutes.

In a small mixing bowl, whisk together almond butter, maple syrup, tamari, ginger, and lime juice. Add water until desired consistency is achieved. Adjust seasoning with salt.

In a large mixing bowl, combine cooled quinoa, bell pepper, cucumber, shredded carrots, chopped cabbage, scallions, and cilantro. Pour dressing over the salad and toss gently.

Divide salad into bowls and top with chopped nuts and a squeeze of lime juice. Enjoy!