Salade de Quinoa aux Amandes et Zeste de Citron

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

Add the cooked, chilled quinoa to the bowl and fluff with a fork to break up any clumps.

Fold in the thinly sliced raw spinach and the minced parsley until they are evenly distributed, adding a vibrant green hue to the grains.

Toast the sliced almonds in a dry pan over medium heat until they smell aromatic and turn a light golden brown; sprinkle them over the top for a necessary crunch.

Finish with a generous grating of fresh lemon zest to brighten the aroma.

Serve immediately in a chilled ramekin.