In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

In a large bowl, combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts, and sesame seeds.

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

Pour the dressing over the salad and toss to combine.

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve cold or at room temperature.