Heat pot over medium heat and add 1 tablespoon olive oil, quinoa and half the minced garlic. Cook until quinoa is just lightly toasted, a couple minutes. Add broth or water, and salt, and bring to a boil and simmer, covered for 20 minutes or until cooked through.

In a pan, heat remaining oil over medium heat and cook mushrooms in a single layer until lightly browned on both sides. Remove from the pan. Add sun dried tomatoes and garlic to the pan,and cook until garlic is aromatic 1-2 minutes. Add cherry tomatoes to the pan and cook lightly.

Add mushrooms back to the pan, salt and balsamic vinegar and cook 1-2 more minutes.

When quinoa is cooked through combine quinoa with vegetable mix, throwing in a few handfuls of salad greens. Toss until thoroughly mixed.