4 cups filtered water, slightly warm
2 cups uncooked red quinoa
1/2 cup cider vinegar
6 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced Japanese eggplant
1 cup quartered grape tomatoes
1 cup (1/2-inch-thick) slices zucchini, quartered
1 cup cucumber slices, halved
1 cup sliced snap peas
1 cup diced kohlrabi
1 cup coarsely chopped mixed herbs and flowers (such as marigold leaves, nasturtium, and parsley)
1/2 cup julienne-cut jalapeño pepper
1/2 cup julienne-cut orange bell pepper
2 garlic cloves, thinly shaved
1/2 cup raw shelled hemp seeds (optional)