INGREDIENTS
1/2 cup
Carrots, cut
1 cup
Chickpeas
1/4 cup
Cilantro
1 tsp
Garlic powder
2 cups
Kale
1/4 cup
Parsley
1
Tomato
1/4 cup
Zucchini
2 cups
Vegetable broth
1 tsp
Lemon juice
1
Red wine vinegar dressing
1 cup
Quinoa
1 pinch
Salt
2 tbsp
Olive oil
3 tbsp
Red wine vinegar