• Prep Time: 5 min
• Bake Time: 15 min
• Ready In: 20 min

Ingredients

Salad:

• 1 cup Norquin quinoa
• 1 Cup sprouted lentils
• ½ cup Grandora Gardens diced cucumber
• ½ cup Grandora Gardens diced red pepper
• 1 jalapeno pepper (seeds and veins removed), finely diced
• ½ cup diced green onion (you could use chives if they are in season)
• ¼ cup Floating Gardens chopped fresh cilantro
• ¼ cup Floating Gardens chopped fresh basil

Dressing:

• ¼ cup Three Farmers Camolina Oil
• 2 Tbsp lime juice
• ½ tsp Wild Serendipity chili sea salt
• ¼ tsp Whole Natural Flavours lemon infused pepper

Directions

Cook Quinoa and Lentils separately according to package directions. Tip: Add chicken soup base to Quinoa cooking liquid to add flavour. Cool both Quinoa and Lentils, and then mix together in bowl when completely cool. Add in diced veggies and fresh herbs. Whisk together dressing, and toss with salad. Refrigerate until ready to serve. This keeps for 2-3 days in the fridge, so leftovers are awesome!