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