Bring quinoa and 1 cup water to a boil. Cover and reduce heat to a simmer for 15-20 minutes or until all the water has absorbed. Once ready, fluff cooked quinoa with a fork and set in the refrigerator to cool.
While the quinoa is cooking, prepare all the salad ingredients. Massage the kale and slice all the vegetables.
In a small bowl combine the Thai Peanut Sauce ingredients and whisk together until smooth.
When quinoa is cooled, toss all salad ingredients together. Stir in Thai Peanut Sauce and serve.