In a small pot, combine dry quinoa and water over high heat and cover. Bring to a boil, then reduce heat to low and cook until all the water is absorbed, about 10-12 minutes.
Once most of the water is absorbed, stir, then replace lid and allow to steam on warm burner (you can turn it off) for another 3-5 minutes. Fluff with a fork, then set aside to cool.
In a jar with a tight lid, combine all of the vinaigrette ingredients. Shake vigorously until the mixture is emulsified (it'll turn a creamy yellow color).