2 cups cooked brown lentils
2 cups cooked quinoa
1/2 cup olive oil
1/2 cup chopped pitted olives, such as Kalamata or another flavourful olive
½ cup (about ½ whole) roughly chopped red onion
1/2 cup dried cranberries or dried cherries
1/2 cup finely chopped fresh continental flat leaf parsley
½ cup sliced or roughly chopped (1 large bulb) fennel
1 tsp (about 2 cloves) finely chopped fresh garlic
1-2 Tbsp freshly squeezed lemon juice (1/2 lemon or a whole lemon if you want more zing)
2 Tbsp finely chopped fresh oregano
a pinch of Celtic sea salt or Himalayan salt
freshly ground black pepper to taste