Mediterranean Inspired Nourish Bowl

• 2 cups cooked quinoa (about 2/3 cup dry quinoa)
• 1/2 cup shredded carrot
• 1/2 cup sliced radishes
• 1 orange, red or yellow pepper, diced
• 1/2 cup cooked or pickled red beets, chopped (alternatively you could use raw shredded beets)
• 1/2 cup slivered almonds
• 1/2 small cucumber, chopped
• 14 oz can lentils, drained and rinsed`

For the dressing

• 1/3 cup olive oil
• juice of one lemon
• 1/2 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp red wine vinegar
• 2 garlic cloves, minced or pressed