|In separate pots cook edamame and quinoa according to package instructions. When cooked set aside to cool.|
|Once the edamame and quinoa have cooled combine in a bowl together with dill.|
|Gently fold in blueberries.|
|Place mixture over spinach.|
|In a mixing bowl, by whisking together, lemon, garlic, oil, mustard, and salt and pepper to taste and et aside.|
|Pour vinaigrette over salad and toss to coat.|
|Garnish with walnuts and serve.|
If using frozen blueberries thaw them in a colander under cold running water and pat dry.