INGREDIENTS
250 mLs
brown lentils
125 mLs
quinoa
250 mLs
cilantro
80 mLs
parmesan cheese
1
juice of lemon
4 cloves
garlic
1 mL
salt
60 mLs
extra virgin olive oil
125 mLs
bread crumbs
1 large
egg
15 mLs
dijon mustard
5 mLs
cumin powder
1 serving
salt and pepper
80 mLs
walnuts
15 mLs
extra virgin olive oil
500 mLs
spinach
250 mLs
roasted peppers
1 serving
pita bread
80 mLs
hempseeds