By lentilsorg Appetizer, Snack North American
July 17, 2015
15 Minutes
2 cups (500 mL) cooked quinoa
1 cup (250 mL) cooked lentils
1 whole large red bell pepper, diced
½ head small radicchio, thinly sliced
¼ cup (60 mL) toasted pumpkin seeds
1 (whole) green onion, finely sliced
3 Tbsp (45 mL) seasoned rice wine vinegar
2 Tbsp (30 mL) chopped fresh cilantro
2 Tbsp (30 mL) lemon juice
1 Tbsp (15 mL) olive oil
2 tsp (10 mL) whole grain mustard
½ head iceberg lettuce, leaves separated
