In a small saucepan, toast the red pepper flakes over medium heat for 2 to 3 minutes. Add maple syrup and coconut palm sugar and stir to combine. Add vinegar and salt and cook over medium low heat until the sugar is dissolved. Stir in garlic and remove from heat. Allow to cool completely.
Make the Dressing
In a small bowl, combine sweet and sour sauce, lime juice and soy sauce.
Make the Salad
In a large bowl, add orange, apple, shallot, green pepper, grapes, arugula and quinoa. Toss with ½ of the dressing and sprinkle with cashews to serve. Drizzle with additional dressing if desired. Reserve any unused dressing for another use.