Mediterranean Quinoa Salad Bowl

Prepare the quinoa by bringing 2 cups of broth and 1 cup of dry quinoa to a boil then decrease the heat to a simmer. Simmer for 10-20 minutes or until all of the liquid has been absorbed
Remove the pot from stove, cover with a lid, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set quinoa aside to cool to room temperature.
While quinoa is cooling, make the dressing.
In a small bowl or cup, add ¼ cup olive oil, the juice of 1 lemon, 1-2 teaspoons whole grain mustard, 1 teaspoon pesto, and a pinch of salt. Whisk to combine until fully emulsified.
In a large bowl, add the cooked and cooled fluffy quinoa and the dressing. Mix to combine.
Next, add chopped cucumbers, sliced scallions, sliced cherry tomatoes, mozzarella pearls, along with any other veggies you wish to add. Mix to combine.
Add minced parsley, stir until fully combined. Taste and add kosher salt and fresh cracked black pepper as needed.