Rinse quinoa in a strainer under running water. Then drain well. Combine quinoa and water in a saucepan (1 cup quinoa: 2 cups water). Bring to boil then lower temperature to medium-low. Cover for 10-20 minutes until quinoa absorbs the water. Let quinoa cool or place in refrigerator.
Meanwhile, prepare the vegetables. Dice carrots, cucumber, zucchini, green onion, and red bell pepper into ½-1 inch cubes. Shred red cabbage into thin slices.
Combine vegetables and quinoa in a large serving bowl (wait to combine until quinoa is cooked).
Add lemon tahini dressing upon serving. Add green onion for garnish.
Lemon Tahini Dressing
In a blender, combine lemon, tahini, olive oil, and agave. Add salt and pepper according to preferences.
Alternatively, in a small bowl whisk lemon juice, tahini, oil, and agave. Add salt and pepper according to taste preferences.