In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil over medium heat.

Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is tender and all the water has absorbed.

Remove from heat and let it sit for 5 minutes with the lid on. Fluff it with a fork afterward.

While the quinoa is cooking, chop your red bell pepper, shred the carrots, and dice your cucumber.

Add the chopped green onions and fresh cilantro to a large salad bowl.

In a small mixing bowl, whisk together the soy sauce, peanut butter, lime juice, honey, sesame oil, and a pinch of salt and pepper. Mix until the dressing is smooth and creamy.

Once your quinoa has cooled down slightly, add it to the bowl with the vegetables.

Pour the peanut dressing over the quinoa and vegetables, then gently toss everything together.

Finally, sprinkle the chopped peanuts on top.

Give your salad a taste, and adjust the seasoning if necessary. More soy sauce for saltiness, a touch more honey for sweetness, or additional lime juice for tanginess.

Your Crunchy Thai Quinoa Salad with Peanut Dressing is ready to impress! Serve it chilled or at room temperature.