Begin by rinsing quinoa under cold water. In a medium saucepan, combine quinoa with water and a pinch of salt; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy. Let cool.

While the quinoa cools, chop cucumber, cherry tomatoes, and basil. Drain and rinse chickpeas, and measure corn. Combine in a large mixing bowl.

In a small jar, combine lemon juice, olive oil, Dijon mustard, and honey. Season with salt and pepper. Shake or whisk until well blended.

Once quinoa has cooled, fluff it and add to the mixing bowl with vegetables and chickpeas. Drizzle vinaigrette over and toss gently.

Taste and adjust seasoning as needed. Serve immediately, or refrigerate for 30 minutes before serving for enhanced flavor.