In a large saucepan, add the quinoa and enough water 3 cups water.
Bring to a boil and reduce the heat, simmer for 15 minutes. Set aside.
Mix the lemon juice, oil, mustard and honey, add this dressing to the carrots, cucumber, dill, and red onion.
Stir all together with the quinoa.
When ready to serve, toss the quinoa mixture with the watercress and the sunflower seeds. (If watercress is not handy, you may substitute young spinach, parsley or cilantro depending on what you like.)