Thoroughly rinse the quinoa. Combine in a medium pot with 2 cups of water. Bring it to boil, then cover and simmer until the water is gone. Cool.

Boil a separate small pot of water. Add the broccoli and let it cook for 3-4 minutes. Remove the broccoli and immediately cool it in ice water. Drain and set aside.

In a large bowl, combine the cooled quinoa with garlic powder, oregano, fresh parsley and salt and pepper to taste.

Mix in the cucumbers, broccoli, tomatoes, and scallions.

In a small bowl, whisk together the lemon juice, zest, Dijon mustard, and sugar.

Slowly drizzle in the olive oil while whisking.

Add the dressing to the quinoa salad. Adjust salt and pepper if needed.