Soak the cashews in water for at least 4 hours or overnight. Drain and rinse, then blend with a touch of water in a food processor until smooth.

Cook quinoa by combining with 1.5 cups of water in a saucepan. Bring to boil, then simmer covered for 10-12 minutes until fluffy.

In a mixing bowl, whisk together hummus and balsamic vinegar, then blend in agave syrup.

Layer mixed greens, cooled quinoa, cucumber, blackberries, pumpkin seeds, and cashew ricotta in serving bowls.

Drizzle dressing over the assembled salad and gently toss.

Serve the salad immediately.