*Vegetarian, Gluten-Free, Nut-Free, Egg Free
Serves 4-6
 
Ingredients:
1 cup cooked quinoa (any color is fine)
1 cup/tin brown lentils (drained and rinsed)
1 Spanish onion, halved and finely sliced
1 cup mixed antipasto (mine contained artichokes, mushrooms, capsicums and green olives), drained and chopped into small pieces
⅓ cup semi-dried tomatoes, drained and chopped into small pieces
⅓ cup dried cranberries (or raisins will do)
200g Bulgarian Feta, deiced  crumbed into bits
1 small bunch continental parsley, finely chopped
Juice of 2 – 3 limes (depending on how juicy they are!)
2-3 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. ground coriander
Freshly ground sea salt and black peppercorns
 
Method:
Combine all ingredients in a large bowl, mix well and serve!