Combine quinoa and water to a saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork. Set aside to cool.
Heat a small saute pan to medium and add sesame seeds and toast for 3 minutes stirring occasionally. Remove from pan and set aside.
While pan is still hot, add cashews and toast for 1-2 minutes, stirring often to be sure they do not burn. Remove from pan, set aside to cool, then chop.
Meanwhile while quinoa is finishing, in a small bowl mix together dressing ingredients and add cabbage, carrots, cilantro, green onions, black sesame seeds, and cashews
In a large bowl, add cabbage, carrots, cilantro, green onions, quinoa, black sesame seeds, and cashews and mix.
Serve and enjoy or cool in fridge until ready to serve. Can be prepared the night before in advance.