Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute until the water runs clear.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then cover, reduce heat, and let it simmer for 15 minutes.

Fluff the quinoa with a fork and transfer it to a large mixing bowl to cool completely.

While the quinoa cools, finely dice 1 red bell pepper and 1 cucumber, shred 1 cup of carrots, slice 2 green onions, and chop fresh cilantro.

In a separate bowl, whisk together 3 tablespoons of soy sauce, the juice of 1 lime, 1 tablespoon of honey, and 2 tablespoons of sesame oil. Add 1 teaspoon of grated fresh ginger, 1 minced garlic clove, and season with salt and pepper to taste.

Once the quinoa has cooled, add the prepared vegetables, 1/2 cup of chopped peanuts, and 2 tablespoons of sesame seeds to the bowl. Gently fold everything together.

Drizzle your homemade dressing over the quinoa and vegetable mixture, and toss to ensure ingredients are well-coated.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.