INGREDIENTS
2
3-inch fresh ginger, fresh
1
bunch Beets, yellow
1 cup
Broccoli florets
1 cup
Carrots
1
bunch Kale
1/2 cup
Pomegranate seeds
1 tsp
Maple syrup
2 tbsp
Soy sauce, low-sodium
1/2 cup
Quinoa, cooked red
1/4 tsp
Black pepper, freshly ground
1/4 tsp
Morton's lite salt
1/2 tsp
Red pepper flakes
7 tsp
Olive oil
4 tbsp
Rice vinegar
2 tbsp
Sesame oil, dark
1/3 cup
Walnuts