foolproofliving

1 Place sliced almonds in a non-stick skillet over medium heat. Toast them, stirring frequently, until they are lightly golden brown. This happens pretty quickly so keep a close eye on it. Transfer to a plate and let it cool.
2 Place the shallot in a bowl filled with ice water and let stand while you are getting the other things ready.
3 To make the dressing: Whisk together the zest, vegenaise, vinegar, garlic, oil, paprika, salt and pepper. Set aside.
4 To assemble: Drain the shallot. Place shallot slices, sliced oranges, avocados, cooked quinoa, fennel slices, parsley, and olives in a bowl. Drizzle the dressing over. Give it a gentle toss.
5 Serve immediately.