Drain the tomatoes, place the tomato liquid in a measuring cup and add enough cold water to equal 2 cups. Bring the tomato/water mixture, sea salt and garlic to a boil. Stir in the quinoa and return to a boil. Cover and simmer for 15 to 20 minutes until the quinoa is tender and most of the water has been absorbed. Turn off the flame and let sit, covered, until all of the water is absorbed, about 5 minutes. Transfer to a large serving bowl and fluff up.
Gently toss in the remaining ingredients, including the diced tomatoes, using enough lime juice to give the salad a pleasant flavor.
Per serving - 452 calories, 19 g fat (38% calories from fat), 14 g protein, 57 g carbohydrate, 22 g fiber, 0 mg cholesterol, 293 mg sodium