Place the quinoa in a medium sauce pot. Add 2 cups of water, cover, and bring to a boil. Once the water boils, stir the quinoa. Cover again and simmer until the water is absorbed and the spirals start to separate from the seeds, about 15 minutes. Then remove from heat and let the quinoa steam in the pot for another 10 minutes. Remove the lid and fluff with a fork.
Meanwhile whisk all the dressing ingredients in a small bowl. Slice all the vegetables.
Once the quinoa has cooled a little, add all the veggies and toss the salad with the dressing. Serve immediately, or cover and refrigerate until ready to serve.
This salad can be made up to 2 days ahead. Use any color of quinoa you like.