Quinoa Salad with Creamy Salsa Dressing - Forks Over Knives

Ingredients

• 4 Roma tomatoes
• 1 small onion, quartered, unpeeled
• 1 clove garlic
• ½ of a small serrano chile
• ⅓ cup lime juice
• ¼ cup tahini
• Sea salt, to taste
• 6 cups chopped lettuce
• 1½ cups cooked quinoa
• 1 medium carrot, shaved or thinly sliced (1 cup)
• 1 red bell pepper, cut into ½-inch dice (1 cup)
• 1 cup fresh or thawed frozen corn
• 2 Persian cucumbers, cut into ½-inch dice (1 cup)
• 2 stalks scallions, thinly sliced (¼ cup)
• ¼ cup fresh cilantro, finely chopped