INGREDIENTS
1 cup
Carrots
1 cup
Chickpeas
1/4 cup
Currants
2 tbsp
Parsley, fresh
2 tbsp
Maple syrup
2/3 cup
Quinoa, red
1/4 tsp
Black pepper
1/4 tsp
Salt
2 tbsp
Apple cider vinegar
2 tbsp
Olive oil, extra-virgin
1/2 cup
Cashews, roasted
1 1/3 cups
Water