Recipe - Artichoke Heart Quinoa Lentil Salad

I'm not a lover of cooking. So, I need easy recipes where I can make a lot and eat it all week long. This one was perfect. I had an event going on during the weekend and needed some easy food on the go. I'm also vegan and it's extremely hard to find food when you go to any type of convention. So, I pack what I can.

INGREDIENTS: 
- 1 can or jar of artichoke hearts (This is to individual taste. I love them, so I jam as many in as possible)
- 1 cup uncooked quinoa
- 1 cup uncooked green lentils
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 cup fresh chopped cilantro
- 2-4 fat diced green onions
- Himalayan salt to taste (optional)

DIRECTIONS: 

Cook quinoa & lentils at same time.

Cook quinoa: Rinse quinoa thoroughly and drain. Place 1 cup quinoa and 2 cups water in a medium saucepan with a tight-fitting lid and bring to a boil. Reduce heat to a gentle simmer and cook for 15 minutes, or until all water has been absorbed. Remove pan from the heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and serve.

Cook lentils: Place 1 cup lentils in medium saucepan, just cover lentils with water, bring to boil and allow to low boil for about 15 minutes. Lentils should absorb most of the water, if they do not strain them before adding to quinoa.

While quinoa and lentils are cooking chop cilantro, dice green onions, measure out artichoke hearts, lemon juice and lime juice. Add all ingredients once quinoa and lentils are done. Mix thoroughly and place in fridge to chill for at least 1 hour. It tastes much better if you leave overnight. Add Himalayan salt or more lime or lemon juice to taste.

Enjoy.