INGREDIENTS
1 cup
Carrots
1 cup
Green peas, fresh or frozen and thawed
1/2 cup
Parsley
1 cup
Radish pieces
1 tbsp
Shallot
1 tbsp
Dijon mustard
1 tsp
Maple syrup or agave
1 cup
Black rice
3/4 cup
Quinoa
1 pinch
Black pepper, freshly ground
1/2 tsp
Salt
1/4 cup
Sherry vinegar
1/4 cup
Cashews, raw
1/3 cup
Water