Rinse quinoa under cold water and cook as directed, as needed. Cool.

Toast the pine nuts in the oven, as needed.

Mix the cooked (and cooled) quinoa, dried fruit, toasted pine nuts, cilantro, and diced bell pepper together in a large bowl.

In a separate, smaller bowl whisk together the lime juice, olive oil, Dijon mustard, minced garlic cloves, and salt to taste for the dressing.

Pour the dressing over the salad and mix thoroughly.

Can be stored in airtight container in the fridge.