Gluten Free Antipasto Quinoa Salad Recipe (Carol Kicinski)
1½ cups water
Kosher or fine sea salt
1 cup Ancient Harvest Traditional (white) quinoa
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 (12 ounce) jar marinated artichoke hearts, drained chopped
3 jarred roasted red peppers, drained and chopped
½ pound fresh mozzarella, cut into small cubes
¼ pound salami slices, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, cut in half
Freshly ground black pepper
Bring the water and 1 ½ teaspoons salt to a boil in a medium saucepan over high heat, add the quinoa, stir, reduce heat, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove cover, fluff with a fork, and let cool.
In a large mixing bowl, combine the mayonnaise, olive oil, vinegar, garlic powder, and Italian seasoning. Whisk well to combine.
Add the cooled quinoa, artichoke hearts, red peppers, mozzarella, salami, basil, and olives. Toss to combine. Add salt and pepper to taste. Cover with plastic wrap and refrigerate until cold, at least an hour or up to 2 days.
A gluten free recipe that serves 6.