2 cups cooked quinoa
1 cup cooked brown lentils
1 small cucumber, peeled and cubed
1/4 cup chopped parsley
1 cup avocado cubes
1/3 cup dried sweetened cranberries
1 cup baby arugula
2 cups shredded leaf lettuce

Dressing:
1 tsp lime zest
Juice of 1 lime
1 Tbsp olive oil, or more to taste
1 tsp agave or maple syrup
1 tsp dried basil leaf
1 tsp Braggs liquid aminos or soy sauce
1/4 tsp salt
1 tsp fresh-ground black pepper