INGREDIENTS
2 cups
Arugula
1 cup
Bell pepper
1 cup
Carrot
1 cup
Cherry tomatoes
1 cup
Corn
1
Cucumber
1 clove
Garlic
1 tsp
Agave nectar
2 tsp
Lemon juice
1/4 cup
White balsamic vinegar
4 cups
Quinoa, cooked
1
Black pepper
1/4 tsp
Salt
1/3 cup
Olive oil
1/2 cup
Pumpkin seeds