INGREDIENTS
1/2 cup
Carrots
1/2 cup
Cauliflower, purple
1/2 cup
Cherry tomatoes, halves or quartered
1
large clove Garlic
1 handful
Greens
1
Lime, juice of
3
sprigs Mint, fresh
6
Scallions
1/2 cup
Yellow bell pepper
1
Dressing
2 cups
Quinoa, cooked and cooled
1
Pepper, fresh cracked
1
Salt
6 tbsp
Sesame oil