1Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
2Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
3In small bowl, beat all vinaigrette ingredients with whisk.
4Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.