Place the quinoa and water in a 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 and toss to combine. Cover and refrigerate salad until needed. Can be made few hours before needed. Toss again before serving.