Combine everything in a food processor or high powered blender and blend until smooth. Add a few extra tablespoons of water if you need to smooth it out.
Taste and adjust salt and pepper as needed. Use immediately, or store in an airtight refrigerated container for up to 4 days.
For the Salad:
Heat the olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
Arrange the remaining salad ingredients in a large serving bowl. Once the quinoa has cooled, add that to the salad. Drizzle with the dressing and serve.
Notes
Treat this as a "use what you have" salad. Any produce or dressing that's in the fridge is fair game.