INGREDIENTS
1 cup
quinoa
2 cups
baby spinach
1 small head
red cabbage
1 cup
cherry tomatoes
1 head
broccoli
2 larges
sweet potatoes
3 Tbsps
olive oil
2 Tbsps
lemon juice
1 Tbsp
white balsamic vinegar
2 Tbsps
raw cashews
2 Tbsps
whole almonds
1 serving
sea-salt