Spinach Salad with Quinoa, Beets, & Goat Cheese

Dressing:

1       whole   small shallot, finely chopped

1       whole   lemon, zested and juiced

2       tbsp      olive or grapeseed oil

Salad:

5       oz         baby spinach

¾      c           rinsed, cooked, and cooled quinoa

½      can       beets, quartered

3       tbsp      goat cheese, crumbled

2       tbsp      pinenuts or hazelnuts, toasted

Toss spinach with dressing in a large bowl and divide among serving bowls. Arrange toppings across each salad.