• ½ cup quinoa, rinsed                                              
  • 1 cup orange juice
  • ¾ cup water                                                           
  • 2 tsps Dijon mustard
  • 2 tsps olive oil                                                        
  • 2 tsps apple cider vinegar
  • 8 oz baby spinach, about 5 cups                            
  • 2 tsps pure maple syrup
  • 1 cup blueberries                                                   
  • salt and pepper to taste
  • 1 cup strawberries, sliced                                     
  • 1 avocado, sliced (optional)
  • 1/3 cup toasted almonds, slivered        


In a small pot, bring the quinoa and water to a boil, add 1 tsp olive oil, then cover and reduce heat to a simmer for about 15 minutes. Remove the lid and let sit for 10 minutes while fluffing the quinoa with a fork.

In a blender, mix the olive oil, mustard, orange juice, vinegar and maple syrup; add salt and pepper to taste.

In a large bowl, mix the spinach, quinoa, blueberries, strawberries and almonds (save some of the almonds for the presentation of the dish). Pour the dressing over top and toss well.

Top with sliced avocados and almonds and enjoy!

This Week's Featured Recipe:


Spinach Fresh Berry and Organic Quinoa Salad with a Citrus Dressing