Rinse quinoa with warm water and drain through a fine strainer. Soak overnight. Place quinoa in a 3 quart pan with water and salt and bring to a boil. Turn heat to low, cover, and simmer for 15 minutes. Allow quinoa to sit on very low heat, uncovered, for an extra 5 minutes, so it dries out. Toss quinoa with a fork and let cool. Place quinoa in a medium bowl. Add carrots, parlsey, sunflower seeds, and garlic to the quinoa and mix thoroughly. In a separate bowl, combine lemon juice, olive oil, sugar, honey, dill and tamari. Pour mixture over quinoa and toss well. Garnish with olives and tomatoes.