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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup quinoa (*, well rinsed)
- 1 1/2 cups water
- 4 large carrots (*, 245 g, halved + roughly chopped)
- 1 beet (*, 135 g, thinly sliced)
- 2 Tbsp. water (or sub avocado or melted coconut oil)
- 1 pinch sea salt
- 1/2 tsp. curry powder (optional)
- 1/3 cup tahini
- 3 Tbsp. lemon juice
- 2 Tbsp. maple syrup (depending on preferred sweetness*)
- 1 pinch sea salt
- water (to thin, ~1/4 cup or 60 ml)
- 8 cups kale (torn or roughly chopped, or sub other green)
- 1/2 cup cherry tomatoes (chopped)
- 1 avocado (ripe, cubed, ~200 g)
- 1/4 cup hemp seeds (optional)
- 1/2 cup sprouts (choice, I used broccoli, optional)
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