INGREDIENTS
1 cup
tri-colored quinoa
1 cup
vegetable broth
1 tsp
sea salt
1/4 cup
olive oil
1
juice of lemon
1 Tablespoon
apple cider vinegar
1 inch
p pepper
2
scallions
1/2 cup
persian cucumbers** very dice
1 handful
parsley 2 tablespoons
1 handful
cilantro
1/2 cup
roasted and sunflower seeds
1
1