Add quinoa and water to a pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 10 – 15 minutes or until germ separates from the seed.
While the quinoa is cooking, dice the vegetables and chicken.
In a glass bowl, combine almond butter and honey. Microwave for 20 seconds to soften the almond butter. Add the vinegar, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients.
In a large bowl, combine the cabbage, carrots, peppers, onions, and quinoa. Toss to thoroughly combine.
Pour the dressing over the salad and toss to thoroughly coat.
Refrigerate for approximately 2 hours before serving.