In a small pot, add the quinoa, water and salt and bring to a boil over high heat. Then reduce heat and simmer for 10-12 minutes, until the water is absorbed. Set aside and let cool slightly.
In a large bowl, combine all the chopped veggies and the cooled quinoa and mix well.
Add all the dressing ingredients in a small jug or bowl and mix to combine. Then pour the dressing over the salad and mix well.
Refrigerate for 1 hour prior to serving to chill. Or enjoy immediately if preferred.
The salad may be served chilled or at room temperature.The maple syrup, although optional, is highly recommended to help balance and cut the acidity in the dressing. If you're avoiding sugar, you may skip it, as the salad tastes great both with, or without it.If planning ahead, you may make the salad in advance, and dress it before serving.Leftovers keep refrigerated for 2-3 days. To keep longer, store the dressing separately and do not dress the entire salad. The undressed salad will keep refrigerated for up to 1 week.To make the recipe soy free, you may swap the tamari or soy sauce with coconut aminos.