TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD

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(3 to 4 servings)

In a hot pan, put the sliced scallion, add some oil and sauté. Then add the quinoa and ½ cup of boiling water. Let it boil with the lid on.
In a jar, put the balsamic vinegar, olive oil, mustard, honey and salt. Blend with a hand blender until obtaining a smooth mixture and set aside.
Once the quinoa is cooked and warm, mix with the dressing, and then add the quartered strawberries.
Arrange the spinach leaves in a dish and spread quinoa on top.
When serving, finish with toasted almonds (you can replace them with toasted seeds or a different type of nut).