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
Planned: sLambic II, Flanders Red II, Orange Blossom Mead, Fat Man Porter
Primary:sLambic I, Janet's Brown
Secondary: Toasted Caramel Port, Flanders Red
Kegged: Hefeweizen, Centurion Falcon IPA< Dark Saison
2013 dump volume: ~2 gallons