whisk or shake together dressing ingredients and set aside.
In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Drain if necessary. Fluff with a fork and allow to cool.
Add remaining salad ingredients to quinoa and toss with dressing to coat. Can be served room temperature or cold. Can be refrigerated in an airtight container for up to 1 day.