Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then simmer for about 15 minutes until fluffy. Cool completely in the refrigerator.

Wash and dice the vegetables: green and yellow bell peppers, cucumber, carrot, and cherry tomatoes. Cut sharp cheddar cheese into cubes or shreds and place in a large mixing bowl.

In a small mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and salt and black pepper to taste.

Once quinoa is chilled, add it to the mixing bowl with vegetables and cheese. Drizzle dressing over and toss until evenly coated.

Cover and refrigerate for at least 30 minutes to meld flavors. Serve chilled or at room temperature.