In a medium pot, add the quinoa and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. Remove the pot from heat, and allow the quinoa to sit still covered for 10 more minutes. Fluff quinoa with a fork once it's been cooked.

In a large mixing bowl, add the cooked quinoa, kidney beans, chickpeas, black beans, and green onions.

In a small bowl, or a mason jar with an airtight lid, add the dressing ingredients together: olive oil, apple cider vinegar, lemon juice, garlic, soy sauce, and sugar. Mix well to combine into a smooth dressing.

Pour the dressing over the salad, and toss well until all the quinoa and beans are coated. Wrap with plastic wrap and refrigerate for up to an hour before serving.

Store leftover salad in an airtight container for up to 4 days.