INGREDIENTS
5 cups
salad greens—spinach torn into bite sized pieces
1 handful
mint leaves
1/2 pint
grape tomatoes
1
bell pepper
1
cucumber
1 stalk
celery
1
green onion
2 cups
already quinoa
2 tbsp
hemp seeds
1/4 cup
walnuts
2 tbsp
olive oil
1
juice of lemon
1/2 tsp
sea salt
1 serving
cayenne