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Ingredients:

  • 1/2 cup Quinoa (Cooked)
  • 1/2 cup White Navy Beans
  • 2 cups Baby Spinach
  • 2 cups Kale Leaves
  • 1 cup Cherry Tomatoes
  • 1 cup Grated Carrot
  • 1/2 cup
  • Fresh Edamame (Shelled)
  • 1/4 Avocado (Diced)
  • 1/2 tsp turmeric
  • 1/4 cup Coconut Milk
  • 1/2 cup alfalfa sprouts

Instructions:

  • Cook and prepare beans and quinoa per instructions. I recommend soaking beans and quinoa 8 hours before in water + 2 tbl apple cider vinegar before cooking.
  • Saute beans with spinach and kale until tender.
  • Add quinoa, turmeric and milk in a bowl. Mix together and set aside.
  • Add quinoa to a bowl and top with veggies.

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