In large saucepan, mix water and quinoa, bring to boil over high heat. Reduce heat to medium-low, cover and simmer 20 minutes or until all liquid is absorbed. Remove pot from heat and let rest 10 minutes. Fluff with fork.
In serving bowl, mix cooked quinoa, corn, tomatoes, and parsley.
In small bowl, whisk oil, lime juice, vinegar, salt, and garlic. Spoon over salad and gently toss. Let rest 10 minutes before serving.