Ingredients:

  • 2 cups (475 ml) cooked quinoa
  • 1 heaping cup (approx. 150g) blackberries
  • 1 heaping cup (approx. 150g) blueberries
  • 1 heaping cup (approx. 150g) raspberries
  • 1 cup (30g) baby spinach, roughly chopped
  • ½ cup (10g) fresh basil, chopped
  • ½ cup (60g) gorgonzola cheese, crumbled
  • ½ cup (55g) sunflower seeds
  • 2 tablespoons (30 ml) olive oil, extra virgin
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (20g) honey
  • Pinch of sea salt, to taste

Instructions:

  1. Whisk together olive oil, lemon juice, honey, and salt in a small bowl until emulsified. Taste and adjust seasoning as needed.
  2. In a large bowl, combine the cooked quinoa, blackberries, blueberries, raspberries, spinach, basil, gorgonzola, and sunflower seeds.
  3. Pour the dressing over the salad.
  4. Gently toss all ingredients to combine, ensuring the dressing is evenly distributed.
  5. For best flavor, cover and refrigerate for at least 30 minutes (or up to 3 days). Serve chilled or at room temperature.