INGREDIENTS
1 cup
quinoa
1 3/4 cups
water
1/2 cup
pepitas
2 smalls
garlic cloves
1 cup
kale
1 cup
cilantro
1/4 cup
lemon juice
1/2 tsp
sea salt
1 serving
pepper
1/2 cup
olive oil
1/2 cup
water
1/2 tsp
maple syrup
2
parsnips
1/2
florets from cauliflower
1/2 bunch
broccolini
1 1/2 cups
brussels sprouts
14 oz
chickpeas
1 scoop
sauerkraut
1 serving
sprinkle of pepitas