INGREDIENTS
3/4 cup
Basil, fresh
1 15 ounce can
Cannellini beans
2
Carrots
3 cloves
Garlic
1 cup
Grape tomatoes
1
Lemon, zest and juice
1/2
Red onion
3 cups
Spinach
1
Yellow bell pepper
4 tbsp
Balsamic vinegar
1 cup
Quinoa, dry
1
Salt and pepper
2 tbsp
Olive oil, extra virgin