Simmer quinoa in twice the amount of water with a little salt for 15 minutes. Quarter blood oranges and cut the pulp into pieces. Chop the walnut kernels. Wash the spinach and argula and pat dry. For the dressing, mix the olive oil, mustard and honey with a whisk. Then add the apple juice and myAROMA No 51 mango. Session to taste with salt and pepper. Mix the argula and spinach with the quinoa to serve. Scatter nuts and pieces of blood orange over the top. Season to taste with the fruity dressing and mix well.