INGREDIENTS
1 cup
Carrot
1/2 cup
Coriander
2 cups
Kale
1
Lemon (about 1 tablespoon), Zest of
1
Lemon (about 2 tablespoons), Juice of
4
Medjool dates, pitted & chopped
1/2 cup
Scallions
2 cups
Quinoa, cooked
1/4 tsp
Cayenne pepper
1 pinch
Cinnamon
1
Salt & pepper
1 tsp
Turmeric, powder
1 tbsp
Apple cider vinegar
3 tbsp
Olive oil
1/2 tsp
Cumin
1/2 cup
Pistachios
1 tbsp
Orange juice