Vegan Greek Salad with Quinoa

Name: Vegan Greek Salad with Quinoa
Cuisine: Greek
Ingredients: Salad greens of choice (we used 8 oz. Baby Spinach Spring Mix Mixed Greens and kale); 1 cup cooked quinoa; 1 large red onion, cut into thin rings; 1 large green bell pepper, cut into rings; 6 tomatoes, cut into roses (we used small round tomatoes about 1.5 inches in diameter); 2 mini English cucumbers, cut into thin ribbons; 3 radishes, cut into thin slices; 1 cup Greek olives, pitted; 1 cup vegan ricotta cheese (WFPB, we used Kite Hill) – Optional; 8 Greek Peperoncinis (we used Mezzetta Imported Golden Greek Pepperoncinis); 12 raw cashews, soaked; 2 garlic cloves; 3 Tablespoons red wine vinegar; 2 Tablespoons lemon juice; 4 Tablespoons water; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon onion powder; 1/2 teaspoon sea salt (+/-); 1/4 teaspoon black pepper

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Ingredients

Salad greens of choice (we used 8 oz. Baby Spinach Spring Mix Mixed Greens and kale)
1 cup cooked quinoa
1 large red onion, cut into thin rings
1 large green bell pepper, cut into rings
6 tomatoes, cut into roses (we used small round tomatoes about 1.5 inches in diameter)
2 mini English cucumbers, cut into thin ribbons
3 radishes, cut into thin slices
1 cup Greek olives, pitted
1 cup vegan ricotta cheese (WFPB, we used Kite Hill) – Optional
8 Greek Peperoncinis (we used Mezzetta Imported Golden Greek Pepperoncinis)