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Parve
Easy
5 Servings
Allergens 
20 Minutes
Diets
This is one of my favorite salads, and the ginger dressing is soooo good! You can save extras (or make more!) to use as a dip for breaded chicken or fish.
2 red peppers, sliced
2 large portobello mushrooms (or 1 box baby bella mushrooms), sliced
salt, to taste
prepared quinoa (recipe follows)
1 bag romaine lettuce
1 red onion, sliced
1/2 cup honey-glazed pecans
1/2 cup quinoa
1 cup water
2 and 1/2 ounces fresh ginger (1 medium piece), peeled
1/2 cup Gefen Mayonnaise
1 small onion
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon sugar
1 teaspoon salt
1 dash pepper
2 tablespoons Tuscanini Apple Cider Vinegar
Preheat oven to 450 degrees Fahrenheit. Lay peppers and mushrooms on a baking tray, sprinkle with salt, and roast for 15 minutes.
Meanwhile, in a small pot, combine the quinoa with water. Bring to a boil, cover, and simmer about 15 minutes, or until water evaporates.
To prepare dressing, in a food processor, combine all ingredients. Blend until smooth.
Place lettuce in a large bowl. Top with roasted peppers and mushrooms, cooked quinoa, and sliced red onion. Drizzle with the dressing, toss, and sprinkle on pecans.
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