INGREDIENTS
2 cups
red and white quinoa (mixed)
kosher salt
1 tbsp
extra-virgin olive
1/3 cup
extra-virgin olive oil, more as needed
3 tbsp
white vinegar or 3 tablespoons rice vinegar, more as needed
3 tbsp
fresh lemon juice, more as needed
1 tbsp
finely grated lemon zest
fresh ground black pepper
3/4 cup
chopped roma tomato
3/4 cup
diced English cucumber (1/2 inch dice)
1/2 cup
thinly sliced scallion
3/4 cup
diced red bell pepper (1/4 inch dice)
1 cup
cooked red lentil
1 cup
cooked mung beans
4 tbsp
chopped fresh flat-leaf parsley