Asparagus, Wild Rice and Quinoa Salad with Lemon Turmeric Vinaigrette

 1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice from 1/2 cup uncooked

1 cup cooked quinoa

For the Vinaigrette:

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp raw honey or maple syrup

1/4 tsp turmeric

salt and pepper to taste

1.  Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.  Pour through a strainer and rinse with cold water to stop the cooking process.  Set aside while you assemble the salad.

2.  Add spinach, wild rice, quinoa and asparagus into a large bowl.

3.  Whisk together the vinaigrette ingredients then pour over salad and toss to combine.  Serve immediately or store in the fridge for up to one day.