Vegan Quinoa Salad with Cream Cheese
Absolutely delicious Vegan Quinoa Salad with Cream Cheese. Sure to be a hit with the whole family.
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Servings: 20 people
Equipment
Ingredients
- 3 cups White Quinoa
- 1 Cucumber
- 1 bag Sundried Tomatoes
- 3 cups Arugula
- 1 cup Pine Nuts
- 1 Red Onion
- 2 cups Kalamata Olives
- 3 Lemons
- 1/2 cup Avocado Oil
- 1/2 cup Red Wine Vinegar
- 1/4 cup Coconut Aminos
- Pink Salt
- White Pepper
- 1/2 cup Vegan Cream Cheese (Exchange for Vegan Feta if you please)
Instructions
- Rinse and prepare the quinoa according to the instructions on the packet.
- Chop the cucumber, sundried tomatoes, kalamata olives and the red onion into small pieces. Add to a large bowl with the arugula and the pine nuts.
- Let the quinoa cool in the refrigerator.
- Time to make the dressing. Start by juicing the lemons. Pour into a small bowl. Add the avocado oil, red wine vinegar, coconut aminos, pink salt, and white pepper.
- Add the cold quinoa to the large bowl with the vegetables.
- Pour the dressing on top of the vegetables and quinoa. Slowly stir.
- Add small spoon fulls of the vegan cream cheese and then stir slowly. Continue until the full amount of cream cheese has been added.
- Serve right away or store in refrigerator with lid on, for up to 3 days.
Video
Notes
We used the amazing Detoxinista's Instant Pot Quinoa Recipe. Check it out! Jenn says it's perfect every time!