Place the quinoa on the bottom of each serving bowl. Top with leafy greens and cherry tomatoes. Wash and shred 1 carrot and split between each salad. Take the beet and cut off the top, then wash and spiralize it. If you do not have a spiralizer, shred the same way you did the carrot. Divide the beet between each salad as well. Finish by sprinkling almonds onto each salad.
*I like tri-colored quinoa for this recipe because of all the colors, but any color quinoa will do.
**If not not on an anti-candida diet you can sub maple syrup or agave here.