In a small bowl whisk together the pesto dressing ingredients, pesto, olive oil, red wine vinegar, salt and pepper. Set aside at room temperature.

Add quinoa to a medium saucepan with 1½ cups water, bring to a light simmer over medium-high heat, reduce heat to low and cook for 13 – 15 minutes. Fluff with a fork and keep warm.

Remove the gills from the underside of the mushrooms with a spoon and discard the gills. Slice the mushrooms into ¼” to ½’ thick slices.

In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Working in batches, add half of the sliced mushrooms and cook until a rich, golden brown, about 3 minutes per side, adding a little more oil if needed. Remove mushrooms to a plate and sprinkle lightly with some of the salt and pepper. Add anothertablespoon of the oil and repeat process with remaining mushroom slices. Keep warm.

In the same skillet, add the last tablespoon of olive oil. Add tomatoes in half of the skillet and sliced red onion rings in the other half. Sprinkle with the remaining salt and pepper. Cook over medium-high heat just until the tomatoes soften and blister and the onions are browned and softened, about 3 – 4 minutes. Separate the tomatoes and onions and transfer them to separate bowls. Keep warm.

Meanwhile, toast the pine nuts in a small skillet over medium-high heat while tossing constantly until they just begin to look golden. The nuts toast quickly do not leave unattended. Immediately transfer nuts to a plate to cool.

To assemble the salad bowls, arrange a bed of spinach into four bowls. Over top, evenly arrange quinoa, mushrooms, tomatoes, chickpeas, bocconcini balls and onions. Drizzle each bowl with about 2 tablespoons of pesto dressing and sprinkle with pine nuts.