This recipe was originally found at veggiechick.com.
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Ingredients
| 2 | cups | cooked millet quinoa or brown rice |
| Crispy Asian Roasted Chickpeas 15-ounces - see recipe here optional but recommended | ||
| 1 | tablespoon | sesame oil |
| 1 | crown broccoli broken into florets (about 2 cups) | |
| 1 1⁄2 | cups | shredded carrots |
| 1 | cup | snow peas |
| 1⁄2 | cup | vegetable stock |
| 2 | cups | asian greens (or kale and spinach) |
| salt and pepper to taste | ||
| 1 1⁄2 | cups | red cabbage chopped (about 1/4 of a cabbage head) |
| 1⁄3 | cup | roasted cashews |
| 1 | tablespoons | miso paste (yellow) |
| 1 | tablespoon | lemon juice |
| 1 | teaspoon | fresh ginger |
| 2 | tablespoons | tamari or soy sauce |
| 1⁄8 | teaspoon | ground sea salt |
| 1 | tablespoon | rice vinegar |
| 2 | teaspoons | agave syrup (or honey) |
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