INGREDIENTS
1
Carrot, large
1/4 tsp
Ginger, ground
2
heads Romaine
1
Zucchini, small
1 tsp
Fish sauce
2 tbsp
Peanut butter
1 tbsp
Sriracha sauce
1 tsp
Tamari, gluten-free
1 cup
Quinoa, cooked
1
Red pepper
1 tsp
Sesame oil
1/4 cup
Cashews
2 tbsp
Water