1 cup sprouted Quinoa (can use cooked quinoa if you don’t have the patience for sprouting)
3/4 cup raw cashews, soaked
1/4 cup raw cashews, soaked and dehydrated (you can use soaked cashews, the texture will be softer than dehydrated)
1 tsp apple cider vinegar
2 tsp organic lemon juice
1/4 clove organic garlic
1/2 tsp extra virgin olive oil
1/4 cup organic, sundried tomatoes
2 tsp fresh, organic, chopped parsley
1/2 cup organic broccoli, chopped
1/4 tsp Celtic or pink Himalayan sea salt