Bring the quinoa and broth to a boil, cover the pan and turn down the heat to a simmer. Simmer for about 20 minutes or until all the liquid is absorbed. Set aside to cool.
Prepare all the veggies and the dressing.
Place the quinoa in a serving dish. Mix in the veggies. Add the dressing, toss well and serve.
You can store the salad for up to 3 days in a sealed container in the fridge.
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