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Combine water and quinoa in a small saucepan. Bring to a boil; reduce heat. Cover and simmer for about 15 minutes or until water is absorbed. Remove from heat and set aside to cool completely.
Meanwhile, whisk together vinegar, sesame oil, salt and crushed red pepper in a small bowl. Stir in bell pepper, carrots, zucchini and green onion. Add cooled quinoa; toss to coat. Serve immediately or cover and chill for up to 24 hours before serving.