In a medium saucepan, bring 2 cups of water to a rolling boil. Stir in 1 cup of uncooked quinoa, cover, reduce heat to low, and simmer for 12-15 minutes.

Once cooked, turn off the heat and let it sit covered for an additional 5 minutes.

Fluff the quinoa with a fork and set aside to cool for about 15 minutes.

In a large mixing bowl, combine the cooled quinoa with halved cherry tomatoes, chopped cucumber, sliced carrot, chopped bell pepper, sliced green onion, chopped basil, and chopped parsley. Toss gently.

In a small bowl, whisk together olive oil, lemon juice, honey, dijon mustard, minced garlic, sea salt, and pepper.

Pour the dressing over the quinoa and vegetable mixture. Toss thoroughly to coat.

Taste and adjust seasoning with salt or pepper if needed.