Spinach Quinoa Salad with Water Chestnuts

Ingredients

• 3 cups leftover cooked quinoa*, cooled
• 2 oranges, peeled and cut into chunks
• 2 cups fresh baby spinach leaves
• 1 can Reese Sliced Water Chestnuts, drained
• 1/2 cup dry roasted cashews
• The seeds from half a pomegranate
• For the vinaigrette:
• 1/4 cup DaVinci extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp unpasteurized honey
• 1 clove garlic, minced
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 1/2 tsp salt
• 1/2 tsp ground black pepper