INGREDIENTS
1 tbsp
avocado oil
1 can
garbanzo beans ((drain, rinse, and towel dry))
1/4 tsp
salt
1/4 tsp
black pepper
1/2 tsp
turmeric
1 cup
quinoa
2 cups
water
1/2 tsp
salt
1 tbsp
avocado oil
1
zucchini
2
carrots
2 cups
asparagus (trimmed and chopped)
2 tbsp
lemon juice
1/4 cup
fresh parsley (packed)
7
large fresh basil leaves
salt and pepper
Optional: additional chopped herbs to garnish (I used green and purple basil)