Cook the quinoa subbing out water for Kettle & Fire Veggie Cooking Broth.

While the quinoa is cooking, chop the spinach, slice the tomatoes, cut the mango and avocado.

Once the quinoa has finished cooking, mix all of the ingredients together in a bowl except for the mango, chili powder, cayenne, and avocado.

Top each salad with slices of avocado and mango, sprinkled with chili powder and cayenne.

Serve and enjoy!