INGREDIENTS
1
big handful Arugula
1 cup
Carrots
3 tbsp
Cilantro, fresh
1 cup
Cranberries, dried
1
Lemon + juice from half of lemon, Zest from
3 tbsp
Scallions
1
big handful Sprouts
1
Zucchini
3 tbsp
Lime juice, fresh
1 tbsp
White balsamic vinegar
1 cup
Quinoa
1 pinch
Salt
1 pinch
Salt and pepper
1 tbsp
Olive oil
1 1/2 cups
Water