INGREDIENTS
2 cups
quinoa
1 cup
cabbage
1 cup
carrots
1
bell pepper
1/2 cup
cucumber
1/2 cup
edamame beans
1/4 cup
cashews
1 large handful
basil leaves
1 large handful
cilantro leaves
3 tbsps
olive oil
1 tbsp
sesame oil
2 tbsps
tahini
2 tbsps
lime juice
1 tbsp
tamari
1 tbsp
maple syrup
1 tbsp
ginger
1 tsp
sriracha
1/2 tsp
ground pepper
2 tbsps
water