Spring Lentil, Quinoa, Green Garlic and Coriander Salad

Ingredients1 cup cooked quinoa 1/2 cup cooked fine green lentils 3 baby carrots cut into skinny rounds 1 cup snow or sugar snap peas cut into bite size pieces 1 green garlic finely diced mixed greens - your choice, de-stemed, washed, spun 150 grams feta 1 bunch of coriander, dice the tops 2 limes - juiced and the zest from one 1/4 cup olive oil 1 tbsp white balsamic vinegar avocado

Method 1. Cook quinoa and lentils, in separate pots, and cool completely. (This step could be done in advance.) 2. Chop up coriander, juice and zest the lime, cut peas and carrot.  Dice green garlic.  Add all, including salt and pepper, olive oil and vinegar to the quinoa and lentils. Mix well and adjust seasoning. 3. Top with crumbled feta and serve on top of mixed greens. 4. Serve avocado on the side.  The flavour complements extremely well!