INGREDIENTS
1/3 cup
almonds
1 tbsp
balsamic vinegar
1 cup
carrot
3/4 cup
cooked quinoa
1 tsp
garlic
1/4 tsp
ground pepper
1 tbsp
lemon juice
3/4 cup
lentil
2 tbsp
olive oil
1 tbsp
red wine vinegar
1 tsp
salt
2
scallions
1/3 cup
sunflower seeds
1 tbsp
tahini