Cook quinoa according to package instructions in a medium saucepan with 2 cups water. When done there should be no water left, but if there is drain it off. Remove from heat cover for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Let quinoa cool or let it chill in the refrigerator for 1/2 hour.
Whisk together the olive oil and balsamic.
Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.