INGREDIENTS
1
bunch Asparagus
1/4 cup
Basil
2 cups
Chickpeas, cooked
1
Garlic clove
1
bunch Lacinato kale
1/2 cup
Sun-dried tomatoes, oil-packed
2 tsp
Honey
1/3 cup
Kalamata olives
1/4 cup
Lemon juice
1 cup
Quinoa
1
Salt and black pepper
2 tbsp
Olive oil
2 cups
Water