1. Place quinoa and water in a medium-sized pot and bring to a boil. 
2. Cover pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated. 
3. Spoon quinoa into a salad bowl and cool to room temperature. 
4. Add remaining ingredients and toss to combine. 
5. Cover and refrigerate salad until needed. Toss again before serving. 

Chef’s secret:

Add 125 mL (½ cup) finely chopped red onion and/or 125 mL (½ cup) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano. Can be made few hours ahead.