INGREDIENTS
6 cups
Arugula
1/4 cup
Basil, fresh
1 cup
Blueberries
1 cup
Cucumber
1
Lemon, juice of
1 tbsp
Shallot
2 tsp
Balsamic vinegar
1 tsp
Honey
1/2 cup
Quinoa
1/4 tsp
Pepper
1 pinch
Salt
1/4 tsp
Salt
2 tbsp
Olive oil
1/4 cup
Almonds, toasted
1/4 cup
Parmesan cheese, grated
1 cup
Water