Combine all the ingredients in large bowl. Toss well.
Taste and adjust the seasonings, if needed.
Serve immediately or refrigerate until ready to eat.
To prepare the quinoa on the stove, add 2 cups water to the rinsed grains and bring to a boil. Reduce heat and cover. Simmer until the water is absorbed, 15 to 20 minutes.
To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
Feel free to use 3-4 cups of your favorite chopped vegetables in place of the ones suggested in the recipe.
Leftover salad can be covered and refrigerated for about 5 days.