Begin by rinsing 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of water and bring to a boil over medium heat. Cover, reduce heat, and simmer for 15 minutes until water is absorbed. Let cool slightly before fluffing with a fork.

While the quinoa is cooking, wash and chop the red bell pepper, cucumber, and carrots into bite-sized pieces. Toss the chopped vegetables with sliced green onions and fresh cilantro in a large mixing bowl.

In a separate bowl, whisk together 3 tablespoons of creamy peanut butter, 2 tablespoons of low-sodium soy sauce, the juice of 1 lime, and 1 tablespoon of honey or maple syrup until smooth and creamy.

Once the quinoa has cooled, add it to the vegetable mixture. Pour the dressing over the quinoa and veggies, gently mixing to coat.

Carefully toss all ingredients together to ensure they're evenly coated in the dressing.

Spoon the salad into serving bowls and garnish with extra chopped peanuts or cilantro. Enjoy chilled or at room temperature.