Pre-heat your oven to 180˚C (356˚F). Scatter cashews over a baking tray and bake till golden – don’t burn them! Next, halve the cherry tomatoes, place on a baking tray and drizzle with olive oil – cook till soft.
Wash all your greens and spin them completely dry in a salad spinner.
Rinse quinoa well, then add to a pot of boiling water/vegetable stock, cover and reduce to a simmer. Cook till the spirals have released, about 10-15 minutes. Drain well, and add to a large mixing bowl.
Add the dry greens and massage gently through the quinoa to combine. Add the cooked tomatoes, toasted cashews, avocado, carrot, spring onion and your quick pickles.
Add your dressing and gently fold through all the ingredients. Enjoy!