Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear (about 1-2 minutes).

In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let cool.

Prepare the vegetables: chop red bell pepper, cucumber, and shred carrots. Slice green onions and chop cilantro.

In a small bowl, whisk together soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper.

In a large mixing bowl, combine cooled quinoa and vegetables. Pour dressing over and toss to combine.

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