INGREDIENTS
1 cup
quinoa
1 tbsp
coconut oil/sesame oil
1/2
onion
1 clove
garlic
3 cups
kale
2 cups
broccoli florets
4 oz
tempeh
2 tbsp
tamari/low-sodium soy sauce
2 tbsp
water
1 1/2
juice of lime
1/2 tbsp
dijon mustard
1 tsp
ginger
1/2 tsp
pepper
2 tbsp
sesame seeds
1