Cook the quinoa according to package instructions.
Cut the zucchini into matchsticks, discarding the seeds in the center. Cut the beetroot also into matchsticks.
In a large bowl, combine the cooked quinoa, zucchini, beetroot, tomato and fresh herbs.
In a small bowl, whisk together the dressing ingredients and add to the quinoa. Serve immediately or cover and keep in the fridge until ready to eat.
This salad is also divine with some fresh feta or goat cheese added.