Preheat oven to 450 degrees Fahrenheit. Lay peppers and mushrooms on a baking tray, sprinkle with salt, and roast for 15 minutes.

Meanwhile, in a small pot, combine the quinoa with water. Bring to a boil, cover, and simmer about 15 minutes, or until water evaporates.

To prepare dressing, in a food processor, combine all ingredients. Blend until smooth.

Place lettuce in a large bowl. Top with roasted peppers and mushrooms, cooked quinoa, and sliced red onion. Drizzle with the dressing, toss, and sprinkle on pecans.