INGREDIENTS
1 small
carrot
1 tsp
dijon mustard
1 tbsp
fresh parsley
1 tbsp
fresh thyme
1 cup
grape tomatoes
2 tbsp
lemon juice
2 tsp
olive oil
1/2 cup
peas
1/8 tsp
pepper
1/2 cup
quinoa
1/4 tsp
salt
1
shallot
2 cups
spinach
1/4 tsp
sugar
1 cup
water
1 tbsp
white balsamic vinegar