INGREDIENTS
1 cup
Uncooked quinoa
1/12 cups
Water
1 can
Chickpeas
3 cups
Packed stemmed kale
3
Mediums carrots
1/2 cup
Chopped green onion
1/2 cup
Fresh parsley leaves
1/4 cup
Sun dried tomatoes
1/4 cup
Red wine vinegar
2 teaspoons s
Dijon Mustard
Large garlic clove minced
1/4 cup
Virgin olive oil
1/4 tsp
Fine sea sat
Maple syrup
1 medium lemon
1/4 cup
Toasted pumpkin seeds
Hemp hearts