Mediterranean Inspired Nourish Bowl

2 cups cooked quinoa (about 2/3 cup dry quinoa)

½ cup shredded carrot

½ cup sliced radishes

1 orange, red or yellow pepper, diced

½ cup cooked or pickled red beets, chopped (alternatively you could use raw shredded beets)

½ cup slivered almonds

½ small cucumber, chopped

14 oz can lentils, drained and rinsed`

⅓ cup olive oil

of one lemon

½ tbsp dried oregano

1 tsp salt

½ tsp ground pepper

1 tbsp red wine vinegar

2 garlic cloves, minced or pressed