Wild Blueberry Quinoa Salad Recipe | Wyman's

Ingredients

• 1 cup Wyman’s Wild Blueberries, rinsed and drained
• 2 cups baby arugula
• 1 ½ cups cooked quinoa
• 1 avocado, peeled, pitted, and diced
• ¼ cup sliced almonds
• ¼ cup crumbled feta
• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons freshly squeezed lemon juice
• 2 teaspoons 0% fat plain Greek yogurt
• 1 teaspoon honey
• Sea salt, to taste