INGREDIENTS
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1 tablespoon balsamic vinegar
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1 tablespoon red wine vinegar
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1 tablespoon lemon juice
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1 tablespoon tahini
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2 tablespoons olive oil
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1 teaspoon garlic, minced
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1 teaspoon salt
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¼ teaspoon fresh ground black pepper
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¾ cup cooked Quinoa
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¾ cup lentil sprouts (or sprouts of choice)
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1 cup grated carrot
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2 scallions, sliced thin
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1/3 cup sunflower seeds
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1/3 cup roasted almonds, chopped