Stacy Fields

1 cup of green lentils. rinsed and drained.

1 cup of cooked quinoa.

1 cup of fresh berries: raspberries also try blueberries, strawberries…. yourchoice.  

2 mini persian cucumber sliced into coins

2-3 chopped scallions. 

½-¾ cup of kalamata olives.

½ of sunflower seeds raw or roasted, try pumpkin seeds too!

3 tbs (approximately) extra virgin olive oil for dressing, a little extra for lentils.

The juice of 1 fresh lemon.

Fresh mint leaves (optional)

Salt

Pepper 

Garlic powder

Turmeric 

In a medium saucepan coat bottom with oil, add garlic powder. Add lentils, salt,pepper turmeric. Cover with about 2 inches of water and bring to a boil. Then simmer til tender and water is absorbed, about 30 minutes Drain excess water if needed. Do not over cook lentils should not be mushy.

In a separate pan cook rinse and drain quinoa. Cook as per instructions using water or vegetable broth. Bring to a boil then simmer till water is absorbed. Season light with salt and pepper. 

Place cooled lentils and quinoa in a bowl. Add berries, cucumbers, scallions olives, sunflower or pumpkin seeds and fresh mint if you choose to.

Drizzle with olive oil and fresh lemon juice, gently mix to combine all ingredients. Enjoy!