Rinse 1 cup of quinoa under cold water in a fine mesh strainer. Combine with 2 cups of water in a saucepan, boil over medium-high heat, then simmer on low for 15 minutes. Cool.

Dice 1 red bell pepper and 1 cucumber; shred 2 medium carrots. Slice 2 green onions and chop a handful of fresh cilantro.

Whisk together 3 tablespoons of soy sauce, juice from 1 lime, 1 tablespoon of honey, 2 teaspoons of sesame oil, 1 teaspoon of grated ginger, and 2 minced garlic cloves. Season with salt and pepper to taste.

In a mixing bowl, combine cooled quinoa, chopped vegetables, ½ cup of chopped peanuts, and 2 tablespoons of sesame seeds. Toss with prepared dressing.

Refrigerate for at least 30 minutes to enhance flavors. Serve cold or at room temperature.