Rinse the quinoa through a fine sieve. Place it in a medium sized bowl with 2 cups water. Bring to a boil and reduce to a simmer. Simmer the quinoa for 15 minutes. Turn off the heat, fluff it with a fork, and let it sit for 30 minutes, or until room temperature.
Add chopped vegetables, black beans, and herbs to the quinoa.
Whisk dressing ingredients together. Add to the salad, toss, and serve. Leftovers will keep in an airtight container in the fridge for up to three days.