For the bowl:

1 1/3 cup cooked quinoa
2 cups diced grilled chicken breast
1 1/3 cup finely chopped broccoli heads
1 1/3 cup finely diced red peppers
1 1/3 cup shredded carrots
½ cup cannellini beans
¼ cup hulled pumpkin seeds
¼ cup chopped green onions
¼ cup crumbled feta cheese

For the sauce:

½ cup whole raw almonds
2 cups water, divided
Juice from 3 lemons
1 garlic clove
1 teaspoon honey
1 teaspoon turmeric
2 teaspoons Kosher salt
10 basil leaves