Spinach, Quinoa, Onion Sprouts, Beet and Carrot Salad

It seems like I've been making the usual staples and some of the simplest foods lately. The home-garden is just beginning to establish again. It has been a very wet Spring, too chilly and overcast, but, hopefully the plants will do all right this Summer and gift us with their bounty.

We just threw some onion seeds on the ground saved from last year and a beautiful bunch of onion sprouts have come up, which we've been topping salads with and layering in sandwiches.

I cooked the quinoa with some fresh mint leaves from the garden. The dressing is my favorite Agave Nectar + Sambal Oelek:

1 Tbsp Sambal Oelek
1 Tbsp Agave Nectar (more if preferred sweeter)
1 tsp freshly grated ginger (less if preferred)
3 Tbsp Pomegranate red wine vinegar
8 Tbsp Olive oil (more or less)
salt to taste

Layer the spinach leaves, grated carrots and beets, quinoa, onion sprouts, cranberries, almonds or walnuts, drizzle some dressing and enjoy.