INGREDIENTS
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1 cup brown rice
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3/4 cup red lentils
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1 cup quinoa
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2 cups diced cucumber
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1 1/2 cups chopped tomatoes
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1 cup diced red bell pepper
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1 cup chopped kale
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1/2 cup chopped cilantro
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1 1/2 teaspoon sugar
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1 tablespoon plus 2 teaspoons white wine vinegar
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1/4 cup extra virgin olive oil
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1 tablespoon plus 2 teaspoons lemon juice
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1 teaspoon salt plus extra for topping