INGREDIENTS
1
bunch Asparagus
1
bunch Cilantro
1 cup
English peas
1 clove
Garlic
1 tbsp
Ginger
3
Radishes
2 cups
Sugar snap peas
3
Turnips, peeled and cut into 1/4 inch pieces, small
4
Eggs, fried
1 tbsp
Honey
1/2 tbsp
Soy sauce
2 tbsp
Tahini
2 tbsp
White miso
1 cup
Quinoa, dry
1/4 tsp
Red pepper flakes
1/4 cup
Sesame seeds
1 tbsp
Grapeseed oil
1/4 cup
Rice wine vinegar
2 tbsp
Sesame oil, toasted
2 tbsp
Water