Lentil and quinoa salad

Cook the quinoa in advance so that it cools down. I cook it in the morning so I can put it in the fridge for a while before preparing the salad.

Cut the tomato, avocado and mango and place in a bowl along with the drained lentils, quinoa, olives and feta cheese.

Prepare a vinaigrette with the juice of half a lemon, olive oil, chopped fresh mint and salt. Dress the salad and eat!