Rinse quinoa under cold water, then combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

While quinoa cooks, chop red bell pepper and cucumber into bite-sized pieces. Grate carrot. Combine with green onions and cilantro in a large bowl.

In a small bowl, whisk together peanut butter, soy sauce, lime juice, and honey/maple syrup until smooth.

Once quinoa is slightly cooled, add it to the vegetable mixture. Pour the dressing over and toss gently to combine.

Serve the salad in bowls or plates, garnished with crushed peanuts or cilantro.