INGREDIENTS
2
stalks Celery
1
Fennel, bulb
2 tbsp
Fennel fronds
1
From 1 pomegranate, seeds
1/4 cup
Mint
1
bunch Radishes
1/2 tsp
Dijon
1 cup
Quinoa, dried
1 tbsp
Brown sugar, packed
1
Salt and pepper
3 tbsp
Apple cider vinegar
3 tbsp
Olive oil
1/2 cup
Pecans