Mediterranean Quinoa Salad with Seasonal Vegetables

Name: Mediterranean Quinoa Salad with Seasonal Vegetables
Cuisine: Mediterranean
Ingredients: 1 cup red quinoa (rinsed well (optional white quinoa)); 2 cups water (optional vegetable broth); 2 teaspoons whole-grain mustard ((I used Whole Grain Country Dijon)); 3 tablespoons lemon juice (freshly squeezed ); 1 tablespoon white wine vinegar; 2 garlic cloves (finely minced); 1/4 teaspoon crushed red pepper flakes; black pepper (freshly ground, to taste); kosher or sea salt (to taste); 1/2 cup extra virgin olive oil; 1 cucumber (chopped into small chunks (for the cool weather method, use one zucchini in place of the cucumber)); 1 1/2 cups whole kernel corn; 1 pint cherry tomatoes (halved lengthwise or grape tomatoes); 1 red onion (medium, thinly sliced); 1/2 cup Italian parsley (chopped)