Greek Inspired Quinoa Salad

• FOR THE SALAD:
• 10 whole Cherry Or Plum Tomatoes, Sliced In Half
• 10 whole Pitted Kalamata Olives, Sliced In Half
• 1/2 whole Red Onion, Thinly Sliced
• 1/2 cups Sliced And Quartered Cucumber
• 1/2 cups Cooked Garbanzo Beans
• 2 cups Chopped Romaine Lettuce Leaves
• 1 cup Cooked Quinoa
• 2 Tablespoons Pine Nuts
• _____
• FOR THE CREAMY KALAMATA DRESSING:
• 1/4 cups Raw Cashews, Soaked In Water For An Hour And Drained
• 4 whole Pitted Kalamata Olives
• 1 Tablespoon Liquid From The Olive Jar
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons Water

1. For the dressing:
2. Drain the cashews.
3. Put all of the ingredients, except for the olive oil and water, in a blender or food processor, and process until somewhat smooth.
4. Scrape down the sides of the processor and turn it back on.
5. Sowly add the water, one tablespoon at a time.
6. While the processor is still running, add the oil.
7. Continue processing until the dressing is smooth and pourable. (You may need to add more water.)
8. For the salad:
9. Put all of the salad ingredients in a large bowl except for the pine nuts.
10. Pour the dressing over the salad and toss.
11. Plate the salad and sprinkle the top of each with pine nuts.
12. Use organic ingredients whenever possible.

salad, whole cherry, olives, red onion, cucumber, garbanzo beans, quinoa, nuts, ubc, olives, liquid, lemon juice, olive oil, water

Taken from tastykitchen.com/recipes/salads/greek-inspired-quinoa-salad/ (may not work)