INGREDIENTS
1
Bell pepper
1 cup
Broccoli florets
1
Carrot
1 tsp
Ginger, fresh
1/2 cup
Scallions
1
Zucchini, small
1 tbsp
Tamari, wheat-free
2 cups
Quinoa, cooked red
1
Salt & pepper
3 tbsp
Sesame seeds, white
1 tbsp
Brown rice vinegar
1 tbsp
Sesame oil, toasted