This was my everything-but-the-kitchen-sink dinner tonight. It is highly adaptable! Use whatever local seasonal produce you can get. This is what I used:
Cooked quinoa (1/2 cup per serving)
Salad greens (I used spinach but use anything–lettuce, arugula, spring mix, etc.)
Broccoli (including stems & leaves)
Peaches (1 small or 1/2 large per serving)
Nuts & seeds (2 T total per serving):
Balsamic vinaigrette (see post below for recipes & ideas! Use whatever you like!)
*I have to say the peaches really made this recipe shine! But be creative and experiment! Enjoy!