Refreshing and nutritious salad with baby spinach, quinoa, peaches and pomegranate seeds. Topped with a creamy, vegan raspberry dressing. Perfect for lunch or dinner on hot spring and summer days.
Cook the quinoa according to the instructions provided on the package. When cooked, rinse under cold water.
Wash the spinach and the peaches. Cut the peaches in slices. Cut the pomegranate in half and remove the seeds.
Add the spinach, the quinoa, the peaches and the pomegranate seeds to a large bowl. Sprinkle with olive oil and fresh lemon juice and season with salt and pepper.
For the dressing
Drain the cashew nuts (that you soaked in boiling water for at least 2 hours). In a small blender or food processor, blend all the ingredients for the dressing until a smooth paste forms. Note that the more mint you add, the greener the dressing.Add to the salad. Serve cold.