1. Cook the quinoa according to package directions. While quinoa is cooking, halve the cucumber lengthwise and remove the seeds with a teaspoon. Slice into half-moons. Halve the cherry tomatoes, finely chop the parsley and slice the olives.
2. In a serving bowl, combine the quinoa, vegetables, parsley, cheese, pickled onions, olive and sundried tomatoes. Serve with the tzatziki.
Per serving: 398 calories, 16g fat, 7g saturated fat, 42mg cholesterol, 672mg sodium, 44g carbohydrate, 6g fiber, 8g sugar, 23g protein