Wash the quinoa in a strainer. Add the quinoa and water to a saucepot and bring to a boil. As soon as it reaches a boil, turn to low and cook covered for 15 minutes. Let sit for 5 minutes covered after you turn the heat off.
Blend up the oil, vinegar, dijon, and lemon juice in a food processor. If you don’t have a food processor, whisk very well until everything is completely emulsified.
In a bowl, mix together the cooked quinoa, diced vegetables, and dressing (you can decide how much of the dressing to use, I usually use most of it). Salt and pepper, to taste. Serve the salad immediately or let it cool in the fridge.