Toast your quinoa in a hot, large skillet for 1 minute, stirring constantly. Add in the broth and bring to a boil. Then mix in the peppers, corn, onion, garlic powder, salt and pepper to taste. Cover and simmer on low for about 10-15 minutes or until the quinoa is cooked. Remove the pan from your burner and let it sit for 5 minutes covered. Uncover and fluff with a fork.
In a small bowl, whisk together the dressing ingredients.
Crumble in your feta, add in the olives and drizzle on the dressing. Mix to coat all.