For the dressing:

1. Place all the ingredients in a measuring cup or bowl and blend very well with a hand blender.

For the salad:

1. In a pot, add the water, a pinch of salt and heat very well.
2. Boil the cauliflower for 3 minutes and then transfer to a bowl of water and ice. Repeat the same process with the broccoli but boil for 1.5 minutes. When they cool, transfer to absorbent kitchen paper.
3. On a cutting board, cut the apples and beetroot into thin strips.
4. Transfer to a large bowl together with the boiled quinoa and add the chopped parsley. Mix well.
5. At the same time, heat a non-stick pan and add the olive oil. Once it is hot, sauté the broccoli, cauliflower and almonds until golden brown. Add salt and pepper and transfer to the large bowl with the rest of the ingredients.
6. Add the spinach and the dressing.
7. Mix very well with light movements and serve.