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.