Barely a recipe, this cross between a quinoa bowl and a traditional Italian Antipasto course has all of my favorite things.
1) Cook quinoa according to instructions. Usually this means simmering in water until tender (usually 15-20 minutes). Then drain, cover, and let steam off the heat for a few minutes and fluff with a fork.
2) After quinoa is cooked, stir together with sun-dried tomatoes and red wine vinegar. Season with a pinch of salt.
3) Divide quinoa between bowls and pile in cured meats, artichokes, mozzarella bowls, roasted red peppers, kalamata olives (check for pitts), and fresh basil.
4) Drizzle bowls with good olive oil and serve immediately.