INGREDIENTS
4 cups
cooked quinoa
1 cup
fresh blueberries
1
large avocado, diced
1/3 cup
feta cheese crumbles
1/4 cup
reduced fat mayo
1 tbsp
fat free sour cream or plain greek yogurt
2 tbsp
sugar
4 tbsp
milk (I used fat free half and half)
1 1/2 tsp
apple cider vinegar
1 1/2 tsp
poppyseeds