2–3 tablespoons non-dairy milk (use canned coconut milk for creamier)
1 teaspoon Dijon mustard
1/4 teaspoon salt
Dash of pepper
6 cups spinach
1 15-ounce can chickpeas, drained and rinsed
1/2 cup walnuts, chopped
In a medium saucepan over high heat, add quinoa and 1 cup water. Bring to a boil; reduce heat to low, cover, and let simmer for 13-15 minutes. Remove from heat; let it sit in the pan for 5 minutes, then fluff with the fork.
Meanwhile, prepare the dressing. In a blender or food processor, add 1 cup raspberries, red wine vinegar, applesauce, balsamic vinegar, non-dairy milk, mustard, salt, and pepper. Blend until smooth.
In a large salad bowl, add spinach, chickpeas, walnuts, and cooked quinoa. Toss to combine. Add 1 cup remaining raspberries, and drizzle the dressing. Toss again.
Serve with extra chopped walnuts and a drizzle of dressing. You can also add avocado, coconut, etc.