Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove bitterness. Set aside.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to boil, cover, and simmer for about 15 minutes until fluffy. Cool.

Dice 1 red bell pepper, chop 1/2 cucumber, shred 2 medium carrots, slice 2 green onions, and chop 1 handful of cilantro.

In a small bowl, whisk together 3 tablespoons soy sauce, juice of 1 lime, 1 tablespoon honey, 2 teaspoons sesame oil, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves. Season with salt and pepper.

In a large bowl, combine the cooled quinoa, chopped vegetables, 1/2 cup chopped peanuts, and 2 tablespoons sesame seeds. Mix gently.

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

Chill the salad in the refrigerator for at least 30 minutes before serving.