You can ferment starters quite warm - 70s or higher are no problem. You don't usually see much of a krausen ring in a starter, and they can ferment out quite quickly, so you may just have missed the action. The yeast sediment should be a creamy, off-white layer.
Next time, I would suggest making a larger starter. With just 1-qt of water, you are achieving very little propagation unless the yeast in the vial was seriously impaired. I usually do 1.8 to 2.5-liter starters. Also, a little yeast nutrient is always a good idea in a starter - just don't overdo it.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild