Cook the quinoa in twice the amount of water for 15 minutes, then let it cool.
Wash the spinach thoroughly, then wilt it in a hot pan with olive oil for about a minute.
Halve the cherry tomatoes and add them to the cooked quinoa.
Squeeze the lime juice over the quinoa, then season with salt and pepper.
Place the wilted spinach on top of the salad and sprinkle with toasted almonds.
Garnish with fresh cilantro before serving. Serve immediately.
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