Cook the quinoa according to package instructions and set aside to cool completely.
Using a salad serving bowl or platter, add the quinoa, arugula and spinach mix, strawberries and blueberries. Garnish the salad with sliced almonds right before serving.
Set the salad aside and prepare the dressing.
Put all of the dressing ingredients, except the lemon essential oil or lemon zest, in a blender and blend on high speed until strawberries are well blended and become a nice pink pureed mixture.
Pour the dressing into a small bowl or glass Mason jar.
Then add the lemon essential oil or lemon zest to the dressing and stir until combined. Dressing yields 1 cup.
Use ½ cup of dressing to toss with the salad and
serve the remainder of dressing on the side.