Breaking the rules
1 cup grape tomatoes, halved
1 1/2 cups thinly sliced cucumber
1/4 cup thinly sliced red onion
5 Kalamata olives, pitted and sliced
1/2 cup crumbled cashew cheese
4 cups baby arugula
3 tablespoons olive oil
2 tablespoons red wine vinegar
1. In a small pot, bring water, quinoa and a pinch of salt to a boil over high heat. Reduce heat to low, cover, and continue to simmer for 12 minutes.
2. Spread quinoa on a plate and refrigerate until cool, about 10 minutes.
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