Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Remove from heat and cool completely.

Chop the vegetables: dice red bell pepper and cucumber, shred carrots, and slice green onions.

In a large mixing bowl, combine cooled quinoa with diced vegetables, cilantro, peanuts, and sesame seeds.

In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Season with salt and pepper to taste.

Pour the dressing over the salad mixture and toss gently until well combined.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature. Enjoy!