Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes. Let cool for 10 minutes.

In a mixing bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 3 tablespoons of peanut butter, 1 tablespoon of honey, and juice of one lime until smooth.

Dice 1 red bell pepper, slice 1 cucumber, shred 1 carrot, chop 2 green onions, and roughly chop cilantro. Combine in a large mixing bowl.

Add the cooled quinoa to the large bowl with chopped vegetables and gently fold to mix.

Drizzle the peanut dressing over the salad and toss gently to coat the salad evenly.

Transfer to a serving dish and garnish with crushed peanuts, sesame seeds, and cilantro leaves.