1/2 cup dry quinoa
3/4 cup water
5 cups baby spinach
1 cup blueberries
1 cup sliced strawberries
1/3 cup slivered almonds
1 Sliced avocado
1/4 cup + 1 tablespoon orange juice
2 teaspoons dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons pure maple syrup
pinch of mineral salt & fresh cracked pepper
Quinoa: Start with the quinoa. In a small pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let rest for 10 minutes, fluff with a fork.
Dressing: In a small bowl, whisk together the ingredients for the citrus dressing. Set aside until ready to serve.
Salad: In a large bowl add the spinach, quinoa, blueberries, strawberries and slivered almonds. Pour dressing over top and toss well to coat.
Serve at room temperature or chilled in individual bowls with sliced avocado and a little extra slivered almonds on top.