INGREDIENTS
1 cup
Carrot
1 tsp
Garlic
3/4 cup
Lentil sprouts
2
Scallions, thin
1 tbsp
Balsamic vinegar
1 tbsp
Lemon juice
1 tbsp
Tahini
3/4 cup
Quinoa, cooked
1/4 tsp
Black pepper, fresh ground
1 tsp
Salt
2 tbsp
Olive oil, extra virgin
1 tbsp
Red wine vinegar
1/3 cup
Almonds, roasted
1/3 cup
Sunflower seeds