Bring one cup of quinoa and two cups of water to a boil. Once boiling, reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed. Transfer the quinoa to a bowl, cover, and place in the fridge to cool.
To a large bowl, add arugula, chopped cherry tomatoes, diced red onion, red bell peppers and cucumber. Add in kalamata olives and toss to combine.
To a small bowl add the olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Whisk to combine. Once the quinoa is cool, add all of the vegetables to the bowl with the quinoa and pour in the citrus vinaigrette. Toss the salad with a pair of tongs.
Top the quinoa salad with a small handful of crumbled feta cheese, fresh minced basil, and chopped cashews.
