Lunch: April 2 – 5

Quesadilla Nachos:

Flour tortillas, cheese, salsa, rice, black beans, alfalfa sprouts

Tofu Sandwiches With Sprout Slaw

Tofu, celery, carrot, red onion, ginger, sesame oil, dijon mustard, soy sauce, bread. Alfalfa sprouts, yogurt, mayonnaise, mustard, green grapes, pineapple

Quinoa Greek Salad:

Quinoa, red pepper, green pepper, cucumber, black olives, red onion, lemon juice, garlic, olive oil

Chana Masala With Rice

Chickpeas, cumin, tomato puree, ginger, coriander, chili powder, turmeric


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