Place the quinoa and water in small to medium-sized pot and bring to a boil. Cover the pot, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated. Spoon the quinoa into a salad bowl and cool to room temperature. Add the remaining ingredients to the bowl, toss to coat, and the salad is ready.
Note: This salad can be made a few hours before serving. Cover and refrigerate until needed. Toss again just before serving.