- Put the quinoa and water in a pot set on a high heat. Bring to the boil, then reduce the heat and simmer until the water has nearly all been absorbed, which should take 12 to 15 minutes. Remove the pot from the heat, put the lid on and leave to sit for 5 minutes to fluff up the quinoa.
- Meanwhile, whisk the olive oil and soy sauce together in a cup.
- If you want to eat the salad for lunch the next day or if you want it to last for a few days, let the quinoa cool completely before fluffing it up with a fork and mixing in the remaining ingredients. Drizzle over the dressing and mix well, then serve.
Tip: To make this salad last longer, store the dressing separately and add it right before serving.