INGREDIENTS
1 cup
dried lentils
2
bay leaves
1 serving
water
2 cups
water
1 cup
quinoa
3 tbsp
lemon juice
1 tsp
honey
1 tbsp
white wine vinegar
1/4 tsp
salt
3 tbsp
olive oil
1 serving
ground pepper
1/2 cup
walnuts
1/2 cup
dried cranberries
1/2 cup
feta cheese
1 small
green onion