Bring the quinoa to a boil with 2 cups of water.

Reduce heat, cover and simmer for 15 minutes.

Heat 2 tbsp olive oil over medium heat, add the red onion and bell pepper.

Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.

Remove from the heat and set aside.

Add the parsley and basil to a small mixing bowl, add the remaining ½ cup olive oil, balsamic vinegar, lemon juice, salt and pepper.

Whisk well, then add the sauteed onion, bell pepper and garlic.

Add the tomatoes to the dressing.

Place the tomatoes in the refrigerator to marinate for 5-10 minutes.

Add the cooked quinoa and mozzarella to a large bowl.

Add the tomatoes and vinaigrette dressing to the salad.

Toss well and serve.