Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer, removing any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. When done, the quinoa should be fluffy and water absorbed; set aside to cool.

While the quinoa is cooling, chop the red bell pepper, cucumber, and green onions. Shred the carrots if not pre-packaged and chop fresh cilantro. Place all the chopped vegetables into a large mixing bowl.

In a small mixing bowl, whisk together the dressing ingredients: combine 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of honey, 1 tablespoon of sesame oil, grated fresh ginger, and minced garlic. Season with salt and pepper to taste.

With the quinoa cooled, fluff it with a fork and fold it into the bowl of chopped vegetables. Add 1/2 cup of chopped peanuts and 2 tablespoons of sesame seeds. Toss gently to distribute.

Pour the whisked dressing over the salad and toss to coat each ingredient. Cover the bowl and refrigerate for at least 30 minutes.

After chilling, give the salad a final toss, checking for seasoning adjustments. Serve the salad chilled or at room temperature.