Raspberry Poppyseed Spinach Salad

Ingredients

Baby Spinach		4 Cups
Red Onion		1 Cup
Avocado		2
Toasted Sliced Almonds		1 Cup
White Quinoa		1/2 Cup
Fresh Raspberries		1.5 Cups
Feta Cheese		1/4 Cup

Poppyseed Dressing

Light Olive Oil		1/3 Cup
Apple Cider Vinegar		3 Tablespoons
Agave or Maple Syrup		2 Tablespoons
Poppy Seeds		1 Tablespoon
Dry Mustard		1 pinch
Salt & Pepper

Spinach Avocado & Raspberries, they work well in smoothie or a salad! Who knew?

Here are some shortcuts: You can buy Quinoa ready made in either the frozen section or on the shelf with the rice, you can now buy toasted sliced Almonds already done . There are a lot of store bought Dressings that would work for this as well.

Cook the Quinoa according to the package (or buy the ready cooked stuff) spread out on a baking tray to cool.
Make the Dressing by adding all the ingredients and whisking it all together. Keep in the fridge until needed.
Slice the Red Onion into small slivers and place in a bowl with some ice water to cover and leave alone while you make the rest of the Salad.
Toss the Spinach, Quinoa & drained Red Onion slivers in a large Bowl.
Dice the Avocado and toss with a little Dressing.
Add the rest of the ingredients in and gently toss with the Dressing and serve.