INGREDIENTS
3 cups
Arugula
1
Butternut squash, Roasted
1
Butternut squash, medium
2 cloves
Garlic
2
Lemons, Zest of
1/2 tsp
Oregano
2 tsp
Agave nectar
1/4 cup
Lemon juice, fresh
1/2 cup
Brown rice
1/2 cup
Quinoa, red
1 tsp
Chili powder
1/4 tsp
Sea salt
1/2 tsp
Sea salt and freshly ground black pepper
6 1/3 tbsp
Olive oil
1/2 cup
Cashew pieces