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)