In a medium saucepan, combine rinsed quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove quinoa from heat and let sit covered for 5 minutes, then fluff with a fork and let cool slightly.

In a small bowl, whisk together peanut butter, soy sauce, sweetener, rice vinegar, and ginger. Add water until it reaches a drizzling consistency.

In large serving bowls, portion out the quinoa and top with shredded cabbage, cucumbers, and carrots.

Drizzle the creamy peanut sauce generously over the vegetables and quinoa.

Garnish with sliced green onions, fresh cilantro, and sesame seeds before serving.