In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

While quinoa is cooking, chop all the vegetables and place them in a large mixing bowl.

In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and garlic powder.

Once quinoa is cooled, add it to the bowl with the vegetables. Pour the dressing over the salad and toss to combine.

Taste and adjust seasoning if necessary. Serve chilled or at room temperature.