For me the secret to the salad is two-fold: make your quinoa in a rice or pressure cooker and marinate the whole salad the night before serving. You can add protein, such as roasted chicken or shrimp if you feel the need for a more substantial dish.
Rinse quinoa under cold water. Cook according to package directions. Remove from pan and allow to cool.
Add vegetables, quinoa, cilantro, and basil to a large bowl. Toss.
In a small bowl, whisk soy sauce, Braggs, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste and adjust to your liking (mainly checking for more heat or sweet).
Pour the dressing over the salad and stir to combine. Can serve immediately or refrigerate overnight.
Sprinkle peanuts over the salad before serving.
I like to use the multi-colored quinoa, just for color.