This is inspired by a salad made at one of my favorite local restaurants. I think they added a lovely piece of salmon to the mix, which I chose to omit for this post. 
Start with salad greens freshly washed and torn.
I used garden-fresh spinach,
but in the middle of winter when that's not readily available,
I'll use a bag of mixed baby greens.
Top with a cup of cooked and cooled quinoa.
Add 1/2 cup each dried cranberries and dried, diced apricots.
Top with sunflower seeds (or sliced almonds).
I tossed this salad with a store-bought champagne vinaigrette.
Someday I will learn to make my own...
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