1/3 cup | quinoa | 50 g | |
2/3 cup | lentils (canned), rinsed and drained | 170 mL | |
1/2 | yellow or red sweet peppers, finely diced | 100 g | |
1/2 | shallots, finely chopped | 20 g | |
1/4 bunch | arugula, coarsely chopped | 40 g | |
1 | carrots, grated | 100 g | |
1 tbsp | extra virgin olive oil | 15 mL | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1/2 tsp | Dijon mustard | 3 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
20 g | feta cheese, crumbled | ||
1 tbsp | fresh mint, finely chopped | 3 g | |
1 tbsp | pumpkin seeds | 8 g |