Heat your oven to 425. Make the potatoes: slice them, mix with your favorite seasonings (I use olive oil, salt, pepper, chili powder), and roast for 20 minutes, flip in the pan, then 10 more minutes.

Meanwhile, make the quinoa: cook according to directions, remove from heat, and then toss with the minced garlic and shallots.

While all this is happening, start the dressing: in a Vitamix or high-powered blender, combine the: cashews, avocados, olive oil, salt, garlic cloves and 1 and 1/2 c. water. Blend on high for 1-2 minutes until creamy and combined. Set aside.

Chop whatever veggies you like in your salad; I listed my faves above. Plate the salad ingredients, then add the quinoa and potatoes. Serve with the avocado dressing.

The dressing will last about a day. Know that it'll brown on the top so just remove that top layer if you have leftovers. If there's only 1-2 people in your house, I suggest halving the dressing.