Make quinoa: Drain quinoa after rinsing with a fine mesh strainer. Add it to a pot with 1 ¾ cups water and ¼ teaspoon kosher salt. Boil then lower heat.
Cover the saucepan and cook until the water is absorbed, 15–18 minutes. Fork-test the quinoa for water. Remove from heat and let the quinoa steam with the lid on for 5 minutes.
Fork-fluff. The day before, refrigerate the quinoa until salad time. Cool quinoa to room temperature: If creating the salad just after cooking the quinoa, dump it on a baking sheet and distribute it evenly.
It should be frozen for 2–3 minutes to reach room temperature. Chop and season veggies: As listed above, chop parsley, tomatoes, cucumber, red pepper, Tuscan kale, and onions.
Add the remaining ¾ teaspoon of kosher salt and dried basil to a large bowl. Make dressing: Mix honey or maple syrup, vinegar, and Dijon mustard in a medium bowl.
Add olive oil 1 tablespoon at a time and whisk until an emulsion develops.
Mix salad: Quinoa, vegetables, and dressing should be mixed. Serve immediately or marinate 30–24 hours (taste and add salt if needed). Refrigerated 3–5 days.