INGREDIENTS
2
Baby carrots
1 cup
Broccoli sprouts
1
Cucumber
1 can
Garbanzo beans
2
medium diced cloves Garlic
1 tsp
Ginger, root
1
Lemon, Juice of
1
Tomatoes
1
Olive oil & balsamic vinegar, Extra-virgin
1 cup
Quinoa, dry
1
Salt & pepper
1 cup
Mozzarella cheese, low fat
5
Large or 10 small fresh, sliced basil leaves