Rinse the quinoa with cold water.
In a medium saucepan over medium heat, add the water, lemon zest, and 1 tsp salt and bring to a boil.
Add the quinoa, lower the heat, cover the saucepan and let it simmer for 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and let the quinoa cool.
Slice the strawberries and toss with the sumac.
Chop the lettuce, cucumber, red bell pepper, and onion. Shred the cabbage and apple (squeeze some lemon juice on the apple and mix so they don't brown).
In a medium bowl, combine everything except the sliced strawberries.
Prepare the vinaigrette dressing by combining the EVOO, balsamic vinegar, ACV, honey, mint, salt & pepper. Toss the salad well with the dressing until all components are coated.
Top with the sliced strawberries and serve.