Crisp bell peppers, red onion and tangy kalamata olives add texture and color to this refreshing salad.
Cook quinoa according to packagedirections. Meanwhile, make dressing: In small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and pepper. Set aside.
In large bowl, combine peppers, cucumber, olives, onion and parsley. Mix well. Add dressing and toss to coat. Add quinoa, stir gently but thoroughly to combine. Serve warm or at room temperature.