INGREDIENTS
1 cup
quinoa
2 cups
water
1/2 lb
broccoli
1
sweet potato
15 ozs
canned chickpeas
1 bunch
kale
1 serving
olive oil
1/4 cup
fresh parsley
3 Tablespoons
feta cheese
1
juice of lemon
1/2 Tablespoon
apple cider vinegar
2 tsp
maple syrup
3 Tablespoons
olive oil
1 serving
ground pepper