Ingredients

• 2 cups (200 g) Raw kale, stem removed and chopped
• 1.5 cups (225 g) B.C Blueberries, fresh or frozen
• 1.5 cups (225 g) Cooked quinoa, cooled (2/3 cup uncooked quinoa)
• 1 cup (150 g) Raw beet, peeled and grated
• 3 tbsp (30 g) Hemp hearts
• ⅓ cup (80 ml) Flax lemon vinaigrette (see recipe below)
• ¼ cup (35 g) Sunflower seeds

Flax Lemon Vinaigrette: 

• 3 tbsp (45 ml) Flax seed oil
• 2 tbsp (30 ml) Lemon juice
• 1 tbsp (15 ml) Fresh parsley, finely chopped
• 1 tsp (5 ml) Honey
• 1 tsp (5 ml) Lemon zest, finely grated
• 1 tsp (5 ml) Pepper
• ½ tsp (2.5 ml) Salt
• ¼ tsp (1.5 ml) Turmeric powder (optional)