1 ½ cup uncooked quinoa
3 cups water
1 clove garlic, smashed
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
1/2 teaspoon salt (optional)
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

Bring the water and add garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer about 20 minutes, until the quinoa is tender and the water is absorbed. (Best if refrigerated before mixing the salad.)

Stir the onion, bell pepper, tomatoes, olives, parsley, into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.