Start with the dressing – dry toast the macadamia nuts in a pan and add to a blender, reserving 1 tablespoon.
Add all other ingredients and blend till smooth. Add the last tablespoon of macadamia nuts and blend again – the idea is to have some crunchy bits in there. If using lecithin, add this before you blend in the macadamia nuts.
For the salad, wash and spin dry the greens, arrange on a platter and spoon a little dressing over the top.
Rinse quinoa well under running water, then add to a pot and add a generous amount of water or vegetable stock for a richer flavour (I prefer the latter). Bring to a boil, reduce to a simmer, and cook till the spirals unravel. Drain, transfer to a medium bowl, dress with olive oil, salt and pepper, then spoon it over the salad greens.
Dry toast the macadamia nuts. Cut the nectarines into slices or wedges, finely slice the red onion and cucumber or avocado, and scatter over the quinoa.
Drizzle over some more of the dressing and serve the remainder in a small bottle so people can add to their liking.