INGREDIENTS
2
Carrots
2
Celery, ribs
1/2 cup
Cranberries, dried
1/2 tsp
Garlic powder or 1 clove garlic
1/4 cup
Dijon mustard
1/4 cup
Honey or agave nectar
1 1/2 cups
Quinoa, cooked
1/2 tsp
Black pepper, fresh ground
1/2 tsp
Sea salt
1 tbsp
Olive oil
2 tbsp
Rice wine vinegar
1/2 cup
Almonds