INGREDIENTS
1/4 cup
Flat-leaf parsley
1 clove
Garlic
1
Parsley
1
Shallot, medium
1
Zucchini, medium
2/3 cup
Almond milk, unsweetened
2 tbsp
Tomato paste
2 cups
Quinoa, cooked
1/4 tsp
Black pepper
1/2 tsp
Chili powder
1/4 tsp
Salt
1 tsp
Turmeric
2 tsp
Olive oil
1
Almonds
1/2 cup
White beans (drained and rinsed if using canned)