INGREDIENTS
4 cups
cooked quinoa
2 cups
cabbage
1 bunch
kale
1/4 cup
mint
1/4 cup
cilantro
1 tbsp
olive oil
1/2
juice of lemon
1 serving
salt and pepper
1 cup
cherry tomatoes
1
apple
4 tbsp
pepitas
4 tsp
sunflower seeds
1/2 cup
cashews
2 tbsp
tahini
1 tbsp
water
1 tbsp
olive oil
1 tbsp
nutritional yeast
1/2
juice of lemon
1/4 tsp
salt