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Crunchy Quinoa Salad

Wendy Polisi
  • 10 minutes
  • Serves 4

INGREDIENTS

1 tbsp

balsamic vinegar

1 tbsp

red wine vinegar

1 tbsp

lemon juice

1 tbsp

tahini

2 tbsp

extra virgin olive oil

1 tsp

garlic (minced)

1 tsp

salt

1/4 tsp

fresh ground black pepper

3/4 cup

cooked Quinoa

3/4 cup

lentil sprouts (or sprouts of choice)

1 cup

grated carrot

2

scallions (sliced thin)

1/3 cup

sunflower seeds

1/3 cup

roasted almonds (chopped)