INGREDIENTS
3/4 cup
English cucumber
4 tbsp
Flat-leaf parsley, fresh
1 tbsp
Lemon, zest
1 cup
Mung beans, cooked
3/4 cup
Red bell pepper
1 cup
Red lentil, cooked
3/4 cup
Roma tomato
1/2 cup
Scallion
3 tbsp
Lemon juice, fresh
1 tbsp
Olive, extra-virgin
2 cups
Quinoa, red and white mixed
1
Black pepper, fresh ground
1
Kosher salt
1/3 cup
Olive oil, extra-virgin
3 tbsp
White vinegar or 3 tablespoons rice vinegar