Rinse quinoa under cold water, then combine with 2 cups water and a pinch of salt. Bring to boil, then simmer for about 15 minutes until fluffy. Let cool to room temperature.

In a large bowl, combine diced cucumbers, halved cherry tomatoes, drained chickpeas, and fresh corn. Add chopped fresh basil and mix gently.

In a small jar or bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Shake or whisk until emulsified.

Fluff cooled quinoa with a fork and add to the bowl of vegetables. Pour vinaigrette over and gently fold everything together.

Taste and adjust seasoning with salt and pepper, let sit for 10 minutes to absorb flavors before serving.