Rinse quinoa in a fine mesh strainer, drain, then combine in a small saucepan with 1 cup water and salt.
Bring quinoa to a boil, then cover and reduce to heat to medium-low.
Cook quinoa until tender, about 15 minutes. Remove from heat, fluff gently with a fork, and set aside.
While quinoa is cooking, prepare veggies.
Divide baby greens between 4 bowls.
Top greens with cooked quinoa and remaining ingredients, dividing everything evenly between the 4 bowls.
Serve immediately. Enjoy!
The cooking time for this recipe assumes the Hummus, Romesco Sauce, and Pickled Onions have already been made. Add another 15 to 30 minutes to factor in the time to make these recipes. Save time by prepping everything concurrently: make the onions first, so they can start pickling; then start the Romesco Sauce and Quinoa; while those are cooking work on the hummus and prep all your veggies.