Cooking Instructions
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Step 1
Shred the
Kale (1/2 cup)
,
Red Chili Peppers (1/2 cup)
, and
Red Cabbage (1/2 cup)
. Chop the
Garlic (2 cloves)
,
Carrots (1/2 cup)
, and
Fresh Ginger (1 in)
.
Step 2
Brown the ginger and garlic in a pan with
Coconut Oil (2 Tbsp)
. Add carrots, purple cabbage, red pepper, and kale, and saute for about 1-2 minutes.
Step 3
Add
Quinoa (2 cups)
,
Canned Chickpeas (1 cup)
, and
Large Coconut Flakes (1/2 cup)
. Season with
Mineral Salt (1/2 tsp)
and
Apple Cider Vinegar (to taste)
. Mix well to combine. Taste and adjust seasonings if needed.
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