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Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
This salad is so yummy and fresh. It is well worth the work! You can enjoy, and a crowd will definitely enjoy this salad as well!
1 cup cooked aromatic quinoa (recipe follows)
1/2 cup roasted julianne peppers (tri-colored)
3 tablespoons roasted cashews
1 English cucumber, chopped
1/4 cup chickpeas, drained and rinsed
2 tablespoons green olives, sliced small
1/2 pickled purple onion (recipe follows)
handful of dried cranberries
about 1/2 cup feta, crumbled
1 box green crisp lettuce
1 cup raw quinoa, rinsed well
1 and 1/2 cups water
1 tablespoon avocado oil
salt
Italian seasoning (Prima brand)
1 purple onion
6 tablespoons apple cider vinegar
6 tablespoons raw sugar
salt
1/2 cup avocado oil mayonnaise
2 tablespoons good quality black truffle oil
1 teaspoon Redmond sea salt
1/4 teaspoon ground black pepper(fresh)
4 cloves garlic or frozen garlic cubes
Preheat the oven to 400 degrees Fahrenheit.
In a pot, place the well-rinsed quinoa with one and a half cups of water, one tablespoon avocado oil, salt, and Italian seasoning. Cover and turn on medium heat to cook.
While it is cooking, take a cookie sheet and line it with parchment paper. Slice your three peppers julienne style and place on the prepared cookie sheet. Drizzle with avocado oil, salt, pepper, and Prima brand Italian seasoning. Bake for 45 minutes.
Next, slice your purple onion super thin and add six tablespoons apple cider vinegar, six tablespoons of raw sugar and a pinch of salt to your onions in a glass dish/mason jar. Let sit for a minimum of 30 minutes but for best results, overnight.
In a jar, combine all the ingredients. Blend with an immersion blender. Set aside, or, if this is being made in advance, refrigerate.
Once the quinoa and roasted peppers are done, combine all the ingredients, dress right before serving, and enjoy!
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