1. Cook quinoa according to package instructions. 
2. In a bowl, combine quinoa, bocconcini, grapefruit segments, watermelon, radishes, pumpkin seeds, and herbs.
3. In a small bowl, whisk remaining ingredients for the dressing. 
4. Pour dressing over salad and toss. 

Chef’s secret: To segment grapefruit, cut along the outer contour of the grapefruit with a sharp knife, slicing off both peel and pith. Then slide the blade towards the center along the white membrane that separates each segment so you end up with only the flesh.