This delicious tri color Quinoa salad is great for summer evenings, picnics or to take with your for lunch.
Our apple juice infused cranberries pair well with the basil, pine nuts and the lemon pepper vinaigrette. The Essential Oil are giving a special touch to this salad.
The Cashevre is a vegan raw cheese from Cheezehound that is aged and reminds of feta cheese.
It is made from organic cashews, organic coconut oil, culture, organic herbs, organic spices, and sea salt.
For the Salad
For the Lemon-Pepper Vinaigrette
Bring the water in a pot to a boil. Meanwhile rinse the quinoa under cold water.
Add quinoa to the boiling water, reduce heat, cover and let simmer for 15 minutes, or until the water has been absorbed.
Remove from heat, fluff with a fork, cover again and allow quinoa to sit for 5 minutes. Fluff again and set aside, without cover.
Whisk all ingredients for the vinaigrette together.
Once the quinoa has cooled down, combine with the arugula, cranberries, basil, pine nuts and the lemon pepper vinaigrette.
Place on plates and finish it with the cashevre cheese.