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
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I