Combine the quinoa with 3 cups water in a medium saucepan. Bring to a rapid simmer, than cover and simmer gently until the water is absorbed, about 15 to 20 minutes. If the quinoa is not quite done, add ½ cup water and continue to cook until absorbed. Allow to stand off the heat, uncovered, until at room temperature.

Cook the pasta according to package directions until al dente, then drain.

Combine the cooled quinoa with the cooked pasta in a large serving bowls. Add the remaining ingredients except the last two. Toss gently but thoroughly.

If time allows, cover the salad and refrigerate for 1 to 2 hours before serving. Just before serving, stir in the cherry tomatoes and olives. (Wendy’s note: try not to eat too much…this is good!)