Rinse 1 cup of quinoa under cold running water using a fine mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water, bringing it to a rolling boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool slightly.

While the quinoa cools, chop your vegetables: dice the red bell pepper and cucumber into bite-sized pieces, and shred the carrots. Set all the chopped vegetables aside in a large mixing bowl.

In a small bowl, whisk together the dressing ingredients: combine soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, and a pinch of salt and pepper. Mix until well emulsified, and taste to ensure it has the right balance of sweetness and acidity.

Once the quinoa has cooled, gently fluff it with a fork and add it to the bowl with your chopped vegetables. Toss in the chopped peanuts and sesame seeds, and pour the dressing over the mixture. Use a spatula to carefully combine everything, ensuring that all ingredients are evenly coated in the dressing.

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.