INGREDIENTS
1 cup
Baby spinach
1/2 cup
Pomegranate seeds
1/2 cup
Red onion
2 tbsp
Balsamic vinegar
1 tsp
Dijon mustard
1
Dressing
1 tsp
Maple syrup
2 cups
Quinoa, cooked
1/2 tsp
Sea salt
2 tbsp
Olive oil, extra virgin
3 tbsp
Pistachios
1 tbsp
Orange juice, fresh
1
Orange (peeled and sectioned)
1
Pink grapefruit (peeled and sectioned)