In heavy bottom pot, over medium-high heat, bring quinoa to a rolling boil. Reduce heat & simmer covered for 20-30 minutes, or until liquid absorbed & grains tender. Drain. Fluff with fork. Set aside to cool.
Meanwhile, in sauté pan over medium-high heat, bring 1 tablespoon oil to a gentle simmer. Toss in the garlic and onion. Sauté 5-7 minutes or until just fragrant. Remove from heat. Set aside to cool.
In large mixing bowl toss together cooked grains, 1 tablespoon olive oil, sautéd onion-garlic, lemon juice, lime zest, blueberries & sugar. Let rest 10 minutes. Fluff with fork, then drain.
Add avocado, feta, pecans, & mint leaves. Season additionally, to taste. Serve.