In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.

In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic, and red pepper flakes until well combined.

In a large bowl, combine cooled quinoa, red bell pepper, cucumber, carrot, green onions, and cilantro.

Pour the dressing over the salad and toss to combine.

Garnish with chopped peanuts before serving.