Rinse the quinoa under cold water in a fine mesh strainer for about 1-2 minutes to remove any bitterness. Drain well and set aside.

In a medium saucepan, combine the rinsed quinoa and water. Bring to a vigorous boil over medium-high heat.

Once boiling, reduce heat to low, cover with a lid, and let it simmer for 15 minutes until the water is fully absorbed.

Remove from heat and let sit, covered, for an additional 5 minutes. Fluff gently with a fork and allow to cool to room temperature for about 30 minutes.

While the quinoa cools, whisk together lime juice, rice vinegar, fish sauce, sesame oil, brown sugar, minced garlic, and chopped red chili pepper in a small bowl.

In a large mixing bowl, combine the cooled quinoa, shredded carrots, shredded red cabbage, sliced bell pepper, diced cucumber, fresh cilantro, and sliced green onions.

Pour the dressing over the salad ingredients and gently toss until all components are evenly coated.

Just before serving, sprinkle chopped peanuts on top for added crunch. Serve immediately or chill slightly.