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Combine 2 cups cooked and cooled quinoa, ½ cup chopped walnuts, 3 cups spinach, 1 cup each grated carrots and beets and ½ cup dried cranberries. Whisk together 2 tbsp each balsamic vinegar and EVOO, 1 tbsp Dijon mustard, 1 tsp honey and pinch each salt and pepper. Store quinoa mixture and dressing separately; mix just before eating.