In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

Fluff quinoa with a fork and stir in almond milk, honey, chia seeds, and mixed berries.

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add carrots, lentils, diced tomatoes, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.

Stir in spinach just before serving.

In a bowl, mix oats, peanut butter, honey, flaxseed, and chocolate chips until combined.

Roll mixture into small balls and refrigerate for at least 30 minutes before serving.