Ingredients 1/2 cup dry quinoa, rinsed 2 cups raspberries, divided 1/4 cup Pompeian Organic Red Wine Vinegar 2 tablespoons unsweetened applesauce 1 tablespoon Pompeian Organic Balsamic Vinegar 23 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 Instructions In a medium saucepan over high heat, add quinoa and 1 cup water
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