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. Turn off the flame and let sit, covered, for 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 - 421 calories, 16 g fat (35% calories from fat), 14 g protein, 55 g carbohydrate, 21 g fiber, 0 mg cholesterol, 291 mg sodium