Lunch, Dinner, Gluten-Free, Paleo,
Gluten-Free, Paleo, Vegetarian, Vegan
¾ Cup Chopped Brussel Sprouts
½ Cup Cooked Quinoa
1 Tablespoon Sliced or Crushed Almonds
1 Tablespoon Chopped Green Onions
½ Cup Organic Raspberries
1 Pinch of Fresh Basil
¼ Cup Shredded Carrot
Juice of ½ Lemon
1 Tablespoon Olive Oil
1 Tablespoon Organic Raw Cheese
½ Tablespoon Apple Cider Vinegar
Add 1/2 cup of filtered water and 1/4 cup of quinoa into a rice cooker and cook.
Finely chop brussel sprouts, green onions, basil, and cheese.
Next juice lemon and strain seeds.
Place almonds into a sandwich bag and crush if whole.
Shred carrot on a cheese grater or spiralize on a spiralizer.
Add all ingredients into a medium bowl and mix. Enjoy!