In a large bowl combine veggies.
Whisk together the olive oil, vinegar, salt & pepper, then pour over veggies.
Grill the veggies for 8-10 minutes or until just cooked.
Let the veggies cool then cut into bite size pieces, but leave tomatoes intact.
Mix the veggies with the quinoa.
In a separate bowl combine ⅛ cup olive oil, 2 ½ tbsp balsamic vinegar, and 1 ½ tbsp dijon mustard.
Whisk the ingredients, then pour over the salad.
Toss until well combined.
Chill in the fridge about one hour.
Serve & enjoy!