In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat, 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 cooked quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, and peanuts if using.

In a small bowl, whisk together the soy sauce, lime juice, honey or maple syrup, sesame oil, ginger, garlic, and red pepper flakes.

Pour the dressing over the salad and toss gently to combine.

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