INGREDIENTS
1
Carrot
2 cups
Kale
1/2 tsp
Lemon, zest
1 handful
Parsley
1 can
White beans, small
1/2 tsp
Dijon mustard
1
Dressing
1 tsp
Honey
4 tbsp
Lemon juice
1/2 cup
Quinoa
1
Black pepper, ground
1
Red pepper, small sweet
3 tbsp
Olive oil
liberal grinding of sea salt