INGREDIENTS
1/2 cup
Cranberries, dried
1/2 cup
Fennel
1/2 cup
Flat leaf parsley
1 tsp
Garlic
2 cups
Green lentils, cooked
1/2 cup
Red onion
3 tbsp
Lemon juice, fresh
1/2 cup
Olives, pitted
2 cups
Quinoa, cooked
1/8 tsp
Black pepper, freshly ground
1 tsp
Celtic sea salt
1/2 cup
Olive oil, extra-virgin
1 cup
Almonds