Rinse 1 cup of quinoa under cold water in a fine-mesh sieve to remove bitterness. In a medium saucepan, combine the quinoa with 2 cups of water, bring to a rapid boil over medium heat. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is fully absorbed and the quinoa is fluffy. Set aside to cool.

While the quinoa is cooling, wash and chop your vegetables. Dice 1 red bell pepper, slice 1 cucumber, shred 1 cup of carrots, slice 2 green onions, and chop a handful of fresh cilantro. Ensure uniform pieces for even mixing.

In a small mixing bowl, whisk together 3 tablespoons of soy sauce, the juice of 1 lime, 1 tablespoon of honey, 1 tablespoon of sesame oil, 1 teaspoon of grated fresh ginger, and 1 teaspoon of minced garlic. Add salt and pepper to taste.

In a large mixing bowl, combine your cooled quinoa with the chopped vegetables, 1/4 cup of chopped peanuts, and 1 tablespoon of sesame seeds. Pour the whisked dressing over the mixture and gently toss everything together until evenly coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.