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Combine 2 ½ cups water and quinoa and bring to a simmer over high heat. Cover, reduce heat to low to maintain a simmer and cook until the quinoa is tender and absorbs all of the liquid, 15 to 20 minutes.
Mash garlic with 1 teaspoon of the salt on a cutting board with the side of a chef’s knife. Scrape into a large bowl. Whisk in oil, lemon juice and the remaining ½ teaspoon salt.
Add hot quinoa to the dressing and let cool, about 30 minutes.
Stir in cucumber, parsley, tomatoes, mint, feta, olives and pine nuts. Chill or serve immediately.