Cucumber Watercress Chèvre (7 oz)

1 package quinoa

1 lemon

3 tbsp olive oil

1 15 oz can red lentils, rinsed and drained

1 large carrot, cut into matchsticks

2 ribs celery, chopped

1/4 cup chopped red onion

1/4 cup chopped olives

fresh dill

salt & pepper




Cook quinoa per instructions.  Stir in lentils, carrots, celery, red onions and olives. Whisk together lemon juice and olive oil and add to the bowl.  Add salt and pepper to taste, then serve, topping with chèvre and garnishing with fresh dill.