INGREDIENTS
1
Avocado
2 cups
Baby spinach
12 oz
Butternut squash
1/4 cup
Flat leaf parsley
2/3 cup
Garbanzo beans, canned
2 tbsp
Red onion
2 1/2 cups
Vegetable broth
2 cups
Quinoa, white
2
Kosher salt
2 tsp
Kosher salt
1 pinch
Red pepper flakes
1 tsp
Turmeric
5 tsp
Olive oil
1 tbsp
Red wine vinegar