This makes a hearty salad, perfect for lunches, dinners, or for potlucks.
Variations: Substitute orange juice for lemon juice, swap cranberries for dried apricots or dried cherries, add ½ tsp cumin
Ingredients
or1.5 cups of quinoa, cooked (278 g)
or1.5 cups of lentils, mature seeds, cooked, boiled, without salt (297 g)
or2 tbsps of lemon juice from concentrate, bottled, REAL LEMON (30 g)
or2 tbsps of vinegar, red wine (30 g)
or2 tablespoons of oil, olive, salad or cooking (27 g)
or1.5 cups slices of cucumber, with peel, raw (156 g)
or2 large stalks (11"-12" long) of celery, raw (128 g)
or1/4 cup chopped of onions, young green, tops only (18 g)
or1/2 cup chopped of parsley, fresh (30 g)
or1/4 cup of cranberries, dried, sweetened (40 g)
or1/2 cup of seeds, pumpkin and squash seed kernels, dried (65 g)
or1/2 tsp of salt, table (3 g)
or2 dashes of spices, pepper, black (0 g)
Preparation
1.
Throw it all in a big bowl, mix thoroughly, and enjoy! This is a very versatile salad, so feel free to play with your choice of vegetables, nuts or seeds, and the dried fruit. 
