Serves
4
1
Broccoli
200 g
Quinoa
480 g
Drained Cooked Chickpeas
50 g
Dried Cranberries
1
Red Onion
25 g
Sunflower Seeds
50 g
Roasted Peanuts
4 tbsp
Nutritional Yeast
1½ tbsp
Apple Cider Vinegar
2 tbsp
Balsamic Vinegar
2 tsp
Maple Syrup
65 ml
Olive Oil
1 tsp
Dijon Mustard
2 tbsp
Lemon Juice
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