INGREDIENTS
2 1/2 cups
Carrots
1 cup
Edamame
6 cloves
Garlic
1 tbsp
Ginger
1
bunch Kale
2
Onions, large
2
Red bell peppers
1/3 cup
Soy sauce, reduced sodium
3 tbsp
Sriracha
2 cups
Quinoa
3 tbsp
Olive oil, extra virgin
3/4 cup
Cashews, roasted salted