Quinoa Salad

1 cup quinoa
2 cups chicken broth
1/2 cup finely diced carrots
1/2 cup chopped onion
1 cup chopped cucumber
1/2 cup chopped cilantro
1/2 cup chopped sautéed mushrooms
2 tablespoons balsamic vinegar
Juice of one lemon
2 tablespoons olive oil
2 teaspoons agave nectar
Salt and pepper to taste

Boil quinoa in chicken broth for 15 minutes or until tender. Drain. Combine all chopped vegetables. Combine lemon juice, balsamic vinegar, olive oil, agave nectar, salt and pepper. Pour over quinoa and vegetables.