In large bowl, whisk together quinoa, flour, baking powder, salt, ginger, cilantro, carrot, and red pepper.
In separate small bowl, whisk together eggs, olive oil, milk, and sesame oil. Pour this mixture into large bowl with quinoa mixture and whisk just until combined. Do not over mix.
Heat a skillet over medium to medium high heat. Brush skillet with olive oil. Drop batter (¼ cup at a time) onto hot pan and fry for about 2 minutes per side. If pancakes are browning too quickly, turn heat down so that they cook all the way through without getting too brown. Repeat until batter is gone.
Serve pancakes with vinaigrette. Vinaigrette can be drizzled directly onto pancakes or on plate alongside pancakes.
In small food processor, combine all ingredients except oil and pulse until combined. While food processor is running, drizzle in olive oil and process until well combined, scraping down sides as needed..
Leftover pancakes can be refrigerated for up to one week or frozen for one month in zip top bag. For best results, reheat in toaster or toaster oven.