Preheat your oven to 350 degrees

In a large pot, bring the water to a boil. Once boiling, add in the quinoa, stir, and then cover the pot and reduce the heat to low. Cook until the quinoa has absorbed the water, about 15-20 minutes. Once cooked, transfer the quinoa to a large bowl and place into the refrigerator to chill for 10-15 minute.

While the quinoa chills, place the slivered almonds on a small pan and place into the oven. Bake until lightly golden brown and toasted, about 7-10 mins. Watch them closely, as they burn quickly. Set aside.

Once chilled, add the mint, salt, and pepper to the quinoa and stir until evenly mixed.

Place the cucumber noodles on a paper towel and squeeze out as much moisture as you possibly can. Additionally, gently break apart any long noodles to make serving easier.

Place the cucumber noodles into the quinoa and toss until well mixed.

In a small, microwave-safe bowl, melt the almond butter until smooth and creamy, about 30 seconds - 1 minute. Then, stir in the red wine vinegar, agave and ginger until well mixed.

While whisking, stream in the olive oil until well Incorporated into the vinaigrette. Finally, whisk in the almond milk and a pinch of salt.

Pour the vinaigrette over the quinoa and toss until the quinoa is well coated and creamy.

Gently toss in the blackberries and toasted almonds.

DEVOUR.