2 cups cooked, cooled quinoa
1 1/2 cups cooked chickpeas
4 cups (or more) chopped Romaine lettuce
1 to 3 cups of assorted vegetables *
1/2 to 3/4 cup of Balsamic Vinaigrette (see below)
Mix all the salad ingredients together in a large salad bowl. Add the dressing and toss to coat. Eat!
* I used lots of shredded carrots, some chopped green onion, chopped artichokes, chopped red and yellow peppers. You could also use sprouts, baked tofu, fresh leafy herbs ...
1/4 cup raw cashew pieces, soaked in water for at least an hour)
2 tbsps chopped green onions
1/2 cup water
1/4 cup balsamic vinegar
2 tsps Dijon mustard
1 tsp brown sugar
3/4 tsp salt
Blend the cashews and green onions together in a blender, then add the rest of the ingredients. Blend for at least 5 minutes until completely smooth - blend for the full time to make sure the dressing isn't grainy. The dressing may seem thin at first, but it thickens when chilled.