INGREDIENTS
2
cups cooked quinoa (a little over 1 cup dry)
1
heaping cup blackberries
1
heaping cup blueberries
1
heaping cup raspberries
1 cup
baby spinach
1/2 cup
chopped basil
1/2 cup
gorgonzola cheese
1/2 cup
sunflower seeds
2
Tablespoons olive oil
juice of 1 lemon (about 2 Tbsp)
1 tbsp
honey
salt (or to taste)