Insalata di Quinoa e Spinaci con Mandorle Tostate

In a small bowl, whisk together the fresh lemon juice, honey, and a pinch of sea salt until the dressing is emulsified.

In a mixing bowl, combine the chilled cooked quinoa with the fresh baby spinach leaves. The spinach should be washed and thoroughly dried so the dressing adheres well.

Pour the lemon-honey vinaigrette over the quinoa and spinach mixture. Using your hands or large salad servers, toss gently until every leaf and grain is lightly coated and glistening.

Toast the almond slivers in a small dry pan over medium heat until they are fragrant and golden brown, then immediately remove from the heat to prevent burning.

Fold in the fresh chopped parsley.

Plate the salad in a shallow bowl, scattering the toasted almonds over the top for a delicate crunch. Serve immediately while the spinach is crisp and vibrant.