| 21 | 15 | 751 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 1 |
| 1/4 cup | Quinoa, cooked |
| 1/4 cup | Green lentils, canned (rinsed ) |
| 1/4 cup | Chickpeas, canned, drained (rinsed ) |
| 1/2 medium pepper(s) | Red bell pepper (sliced ) |
| 4 tomato | Cherry Tomatoes |
| 1 small | Carrots |
| 1/4 cup | Spinach |
| 2 tbsp | Pumpkin seeds (pepitas) |
| 2 tbsp hulled | Sunflower seeds |
| 2 tbsp | Alfalfa sprouts (or other sprouts) |
| 1 tbsp | Greek yogurt, plain, 1% M.F. |
| 1/2 tbsp | Lemon juice |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1/4 tsp | Cumin |
| 1/4 tsp | Cinnamon |
| 1 clove(s) | Garlic (crushed) |
| 1/4 tsp | Chili paste, Gourmet Garden |
| 3 tsp | Honey |
| 3 leaf | Mint, fresh |
| 1 pinch | Salt |
| 1 dash | Black pepper |
Make dressing by mixing together yoghurt, olive oil, lemon juice, cumin, cinnamon, ginger, crushed garlic clove and chili paste. Add honey to taste. Season with salt and pepper.
Pour dressing at the bottom of a tall glass jar. Layer on top quinoa, sliced red pepper, tomatoes, lentils. grated carrot, spinach leaves, seeds, sprouts and chopped mint leaves.
Close tightly and store in the fridge overnight.
| Grain | 0.7 |
| Meat Alternative | 1.6 |
| Vegetables | 3.7 |
