Combine quinoa and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.

Chop and prepare sundried tomatoes, carrots, broccoli, and onion.

In a large bowl, mix quinoa, chopped vegetables, and beans. Add two splashes of avocado oil and mix with washed hands.

To make a vinaigrette, mix 1 part avocado oil and 1 part balsamic vinegar. Add a spoonful of mustard and mix vigorously.

Serve fresh or refrigerate and serve chilled.