Add 2 parts water for every 1 part quinoa and bring to a boil. Cover, reduce heat to a simmer and cook until the water is completely absorbed about 20 minutes. Let cool before adding to salad.
While the quinoa cooks, prepare the remaining ingredients. Chop the vegetables and herbs and whisk together the ingredients for the Lemon Pepper Dressing.
Once the quinoa has cooled down, you can add the vegetables, top it with the dressing, and return to the refrigerator for another hour to allow the flavors to marinate and the salad to cool before serving.