Bring the water and salt to a boil in a small saucepan.
Stir in the quinoa. Reduce the heat, cover, and simmer for about 15 minutes, until all of the liquid is absorbed and the quinoa is tender. (Quinoa is fully cooked when the tiny spirals, or the germ, are separated from and curled around the seeds.)
Remove the saucepan from the heat and let stand, covered, for 5 minutes. Transfer the quinoa to a large bowl, fluff with a fork, and let cool.
Add the carrot, bell pepper, cucumber, scallion, cilantro, mint, and basil to the quinoa in the bowl.
Pour in the dressing and toss to coat.