Rinse Quinoa: Begin by rinsing your quinoa; place it in a fine-mesh sieve and rinse under cold water for 1-2 minutes.

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with double the amount of water. Bring to a boil, cover, and simmer for 15 minutes.

Chop Vegetables: Dice the red bell pepper, cucumber, shredded carrots, and green onions into bite-sized pieces. Roughly chop the fresh cilantro.

Whisk Dressing: In a small bowl, whisk together the soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, salt, and pepper.

Combine Ingredients: In a large mixing bowl, combine the cooled quinoa, diced vegetables, and chopped peanuts, along with optional sesame seeds.

Dress Salad: Pour the prepared dressing over the quinoa and vegetable mixture and gently toss to coat.

Chill Before Serving: Refrigerate your salad for at least 30 minutes to allow the flavors to meld.