Combine all ingredients in a bowl or glass jar. Season with pepper and crushed red pepper flakes. Keep any leftover dressing in the fridge.
Salad
Cook the quinoa according to package directions.
Add the cooked quinoa to a large bowl. Add the roasted red pepper, cucumbers, zucchini, cherry tomatoes, sun-dried tomatoes, artichokes, watercress, basil, radishes, crumbled feta and chickpeas. Gently toss to combine. Add a little of the dressing and toss once more.
Spread the hummus in the bottom of a salad or serving bowl. Top with the quinoa salad and sliced avocado. Garnish with toasted pine nuts and mint. Enjoy!
Notes
This salad can be made ahead of time and kept in the fridge. Just before serving, plate the hummus and top with the salad, avocado and pine nuts.