INGREDIENTS
1
Microgreens
1
Shallot, small
2
Sweet potatoes (1 pound), small
1/2 tsp
Thyme, dried
4
Eggs
1 tsp
Dijon mustard
3/4 cup
Quinoa
1/2 tsp
Black pepper
1 tsp
Paprika, smoked
1/2 tsp
Salt
2 tbsp
Coconut oil
3 tbsp
Olive oil
2 tbsp
White wine vinegar
1/4 cup
Walnuts, toasted and chopped
1 1/3 cups
Water