INGREDIENTS
1/2 cup
Carrots
1 1/2 cups
Garbanzo beans, cooked
1/4 cup
Parsley, fresh
1
Shallot
2
Eggs
1 cup
Quinoa, cooked
1/4 tsp
Black pepper, freshly cracked
1/4 tsp
Kosher or sea salt
2 tbsp
Avocado oil or extra virgin olive oil
1 tbsp
Red wine vinegar
1/2 cup
Almond flour or gluten free bread crumbs, superfine
1/2 cup
Parmesan cheese, grated