- 2 carrots
- 3 handfuls arugula
- 1/ 3 cup raw quinoa
- 1/ 2 cup green peas
- 1/ 4 cup fresh parsley
- 2 tablespoons walnut oil
- 1/ 2 lemon
- 2 tablespoons sunflower seeds
- Salt and pepper to taste
Cook the quinoa with 1 cup of water for 10 minutes when it starts to boil. Add the frozen green peas at the fifth minutes.
Peel and wash the carrots. Wahs and drain the arugula. Grate the carrot, I love my Ninja Blender for it, it’s so fast! Chop the parsley.
When the quinoa is done. Drain it with the green peas and wash it with cold water. In a bowl, add all the ingredients, and mix. Serve!