Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup dried quinoa, rinsed 1 3/4 cup water 5 oz. baby spinach (about 5 cups) 1 cup blueberries 1 cup strawberries, sliced 1 cup blackberries 1/3 cup slivered almonds sliced avocado, optional Citrus Dressing 1/3 cup orange juice 2 teaspoons dijon 2 teaspoons apple cider vinegar 2 teaspoons pure maple syrup salt + pepper, to taste

Preparation

• Instructions 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.In a small bowl, combine the dressing ingredients and mix well. 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 optional sliced avocado and a little extra slivered almonds on top. Serves 3 – 4 Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.