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Crunchy Quinoa Salad

Wendy Polisi
  • 10 minutes
  • Serves 4

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