112 ounce jar marinated artichoke heartsdrained and chopped
3slices/stripsroasted red peppersfrom a jar, drained and chopped
½poundfresh mozzarellacut into small cubes
¼poundsalami slicescut into thin strips
¼cupfresh basil leavesthinly sliced
¼cuppitted Kalamata olivescut 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 the lid, 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.