Instructions

• In a medium saucepan, combine 1–1 1/2 cups quinoa and 3 cups vegetable or chicken stock. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat, keep covered for 5 minutes, then uncover and fluff with a fork. Let the quinoa cool to room temperature or until just warm.
• Transfer the cooled quinoa to a large bowl.
• Drain and, if not already chopped, chop the oil-packed sun-dried tomatoes. Add 1/3 cup packed chopped drained sun-dried tomatoes, 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 1/4 cup chopped Kalamata olives, and 1/2 cup marinated artichoke heart quarters to the quinoa. Toss gently to combine.
• Add 1/2 cup toasted pine nuts, 1/2 cup chopped fresh basil, 1/2 cup freshly grated Parmesan cheese, and 2 large garlic cloves (minced) to the quinoa mixture. Fold gently until evenly distributed.
• Taste and, if desired, adjust the overall flavor to your preference.
• Serve immediately or chill before serving.