INGREDIENTS
1/4 cup
Basil, fresh
3 cups
Brussels sprouts
1/2 cup
Carrot
3 tbsp
Green onions
1/2
Lemon, small
1 1/2 cups
Raspberries, fresh
1
Red wine vinegar or balsamic vinaigrette
2 cups
Quinoa, cooked
1/4 tsp
Black pepper
1/4 tsp
Sea salt or kosher salt, fine
3 tbsp
Olive oil
1/3 cup
Almonds, smoked or roasted