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To cook quinoa, add 2 cups water and 1 cup quinoa to a medium sauce pan. Bring to a boil.
Cover, reduce heat to low and let simmer for 13-15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing, add peanut butter, coconut aminos, lime, rice wine vinegar, white miso paste (if using), ginger, and garlic to a mixing bowl and whisk together. Add water to thin out to a pourable consistnecy.
Next fold in cabbage, carrots, pea pods, green onions and hemp seeds to the quinoa. Pour dressing on top and combine thoroughly.