Soak the shiitake mushrooms in warm water for ½ an hour and strain them in a colander. You can either slice them into half or let them be in their actual size.
In a medium bowl mix together mushrooms, seasonal fruits and spinach.
Refrigerate salad before adding dressing for at least half an hour before serving.
In another bowl whisk together Dalda Olive Oil, lemon juice, red chilies and brown sugar. Season with salt and crushed black pepper.
Add the oil vinaigrette to the salad bowl, then add quinoa and toss until all the ingredients are properly coated. Top it up with roasted almonds and serve chilled.
You can add variations to your salad by adding dry berries, dry fruits or tangy mangoes.