Ingredients

1/2 cup quinoa (I used a mix of pearl and red) + 1 cup water

1 tbsp tamari

1 tsp dried parsley

1 heaped cup cooked puy lentils

1 small red onion

1 conference pear

1 handful flat leaf parsley

1 large handful pumpkin seeds

3 endive bulbs

Sea salt flakes and black pepper to taste

Olive oil

Juice from half a lemon