INGREDIENTS
1/4 lb
Baby spinach
7
Bell peppers
1 cup
Carrots
1/2 cup
Flat-leaf parsley, fresh
1/2 lb
Mushrooms
1
Red onion
1 cup
Quinoa
1/4 tsp
Black pepper, ground
1 1/2 tsp
Cinnamon, ground
1/4 tsp
Sea salt, fine
1 tbsp
Olive oil, extra-virgin
1/2 cup
Cashews, roasted
3/4 tsp
Cumin, ground