In a medium pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

While quinoa is cooking, prepare the vegetables: dice the red bell pepper, cucumber, and shred the carrot and red cabbage. Slice the green onions and chop the cilantro.

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

In a large bowl, combine cooked quinoa, diced vegetables, and chopped cilantro. Pour the dressing over the salad and toss to combine.

Top the salad with chopped peanuts and sesame seeds before serving. Enjoy!