Prepare the dressing: Combine juice, garlic, honey, mustard and salt in a bowl, noting the volume of juice (probably about 1/4 cup). Whisk in olive oil, about double the amount of juice. Taste before adjusting. It should be fairly sharp of citrus before you mix it with the salad.
Combine cooled quinoa with remaining salad ingredients (almonds, tomatoes, celery, herbs) and dress. (Recipe #675)