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In a small bowl, combine 2 teaspoons lemon zest, ⅓ cup lemon juice, ¼ cup olive oil, 1 Tablespoon honey, 1 teaspoon Dijon mustard, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Whisk well. Dressing may be prepared up to 3 days in advance.
Prepare quinoa according to package instructions. I have found that ¾ cups dry makes about 2 cups cooked. Quinoa may be prepared up to 3 days in advance.
In a large bowl, combine all the salad ingredients and add salt and pepper to taste. You may also add more lemon juice, if you like. Toss to mix.
Re-whisk the dressing and pour over the salad. Toss until well coated.