1. First soak the almonds, peel them, and wash them
2. Preheat the oven up and down to 180 degrees, air stove mode, roast the almonds in the middle of the oven, take it out and let cool, and set aside; roast sunflower seeds and poppy seeds with 150 degrees of firepower, let cool and set aside
3. Wash the quinoa, pour 250ml of water into a small composite saucepan, boil the water on medium heat, turn to low heat and simmer the quinoa for about 20 minutes, remove and rinse with cold water to prevent adhesion. spare
4. Cut green apples into small pieces, add 1/4 lemon lemon juice to prevent oxidation; chop dried cranberries, set aside
5. Wash the ready-to-eat spinach (baby spinach, not the kind sold in supermarkets), wash and cut into small pieces, add a little olive oil (outside the recipe) and mix well to prevent the spinach from changing color when exposed to salt. Add diced green apples, almonds and quinoa to the spinach and mix well
6. Sprinkle poppy seeds and sunflower seeds on the salad, rub a little parmesan cheese; add olive oil, raspberry wine vinegar, 1/4 lemon juice, a little water, fine sugar, onion powder, Dijon mustard, Mix the raspberry jam into a paste, make a sauce, pour it on top of the salad; put Himalayan powder salt in a grinding jar, sprinkle on the salad to taste, and sprinkle a little pepper to taste, and it’s done
