Breaking the rules
3. Toss quinoa, tomatoes, cucumber, red onion, olives, cashew cheese, arugula, olive oil and red wine vinegar in a large bowl until everything is well coated. Season with a pinch of salt.
Tasty tips
--Add some finely chopped fresh oregano or mint if you have it on hand. A little garlic would taste great too.
--If you want to make this salad really filling, add some cooked chickpeas or lentils.
--If your chef's knife is dull, use a serrated knife to slice the tomatoes in half.
--The quinoa in this recipe can be substituted for a cup of cooked couscous.
--To pit an olive, place the olive on the cutting board; using your thumb, press down on the olive to release the pit.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
