Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Drain really well and put it in a bowl. Set aside.
In a pan, heat 2 tablespoons of olive oil. Add chopped shallots, peppers, zucchini, eggplant and cook on medium heat for 3-4 minutes. Add red cabbage and cook for another 3-4 minutes.
Add chopped greens and stir until the leaves are wilted (1-2 minutes).
Mix in green peas and sweetcorn. Remove from heat.
Place all ingredients in a large bowl – cooked quinoa, chopped sun-dried tomatoes and cooked vegetables. Add garlic powder and salt to taste.