Rinse the quinoa with cold water using a fine sieve and transfer the quinoa to a medium saucepan.
Add the water and bring it to a boil.
Cover the pot and turn the heat down to low, allowing the quinoa to gently cook for about 15 minutes until all the water is absorbed and the quinoa has fluffed up and shows a ring in its center.
In a 6-cup bowl, combine the artichokes, hearts of palm, pimentos, and onions.
In a 2-cup measuring cup, whisk the oil, vinegar, garlic, ginger, Tabasco, salt and pepper until well combined.
When the quinoa is cooled a bit, add it to the artichoke mixture and mix to combine.
Pour the dressing over the quinoa mixture and stir to thoroughly coat.
Serve it warm, cold or room temperature. Delicious!