4 cups cooked quinoa
1 red bell pepper, seeded and cut into thin strips
1 red onion, sliced ¼ inch thick
1 zucchini, sliced lengthwise into thin slices
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
¼ teaspoon crushed red pepper
½ teaspoon sea salt
1 cup cherry tomatoes, quartered
¼ cup thin sliced fresh basil
1/4 cup fresh chives, chopped