Lentil, Quinoa, Artichoke Salad

Ingredients

2 cups cooked quinoa

1 cup cooked lentils (can be from a can or from a bag if cooked) 

5 stalks celery

1/3 cup red onion

1 yellow or orange pepper  

1 can of artichokes

Dressing:

¼ cup apple cider vinegar

1 lemon 

¼ cup olive oil 

1 tsp honey (or sugar of your choice) 

Salt to taste

Instructions

First cook the quinoa according to the instructions. If you’re using bagged lentils, pre-soaking them overnight and rinsing them helps to support the absorption of nutrients. If you’re short on time or prefer not to used dry lentils you can use a can of lentils strain and rinse them. 

Then chop up all of the vegetables add add them to a large mixing bowl. Strain the artichokes and chop them, then add them to the mixing bowl.

For the dressing, add all ingredients together in a shakeable jar (like a mason jar) and shake, or you can whisk them together.  Then add the dressing to the mixing bowl, and mix the ingredients together.