Start by preparing the Success Boil-in-Bag Quinoa according to box instructions. Let cool to room temperature before adding to the salad.
While the quinoa is cooking, dice cherry tomatoes, red peppers, red onion, and cucumber. Slice the avocado and salami and finely dice Italian parsley.
n a large bowl, add all of the salad ingredients together: cooked quinoa, diced vegetables, cheese, parsley, avocado and salami. Toss together.
Pour dressing over the salad and toss again. Refrigerate for 30 minutes and serve chilled!