1small handful of mixed pumpkin and sunflower seeds
1small handful alfafa or other sprouts
1garlic clove crushed
at least 3 tsp of maple syrup or agave syrup or honey (to taste)
3 - 4mint leaves
salt & pepper
If you are cooking the quinoa and lentils from scratch, heat some salted water in two separate pans. When boiling add quinoa to one and lentils to the other. After 10-15 mins they should be cooked (quinoa will cook quicker than lentils so keep an eye). Both cooked quinoa and lentils should still have a bite. Drain and set aside.
Make the dressing by mixing together yoghurt, olive oil, lemon juice, cumin, cinnamon, ginger, crushed garlic clove and harissa. Add honey to taste. Season with salt and pepper.
Pour the dressing at the bottom of a tall glass jar. Top with the quinoa, sliced red pepper, tomatoes, lentils, grated carrot, spinach leaves, seeds, sprouts and chopped mint leaves.