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Gluten Free Rice, Lentil and Quinoa Salad

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Ingredients
  

  • 1 cup cooked and cooled black or wild rice
  • 1 cup cooked and cooled quinoa
  • 1 cup cooked and cooled green lentils
  • 1/2 cup cooked and cooled edamame
  • 2 green onions, finely chopped
  • 2 cups baby kale or spinach finely chopped
  • 2 tbsp raw sunflower seeds, lightly toasted
  • 1 tbsp raw pumpkin seeds, lightly toasted
  • wedges of limes to serve
  • Dressing:
  • 1/2 small red chile pepper, seeds removed
  • 1/2 jalapeño, seeds removed
  • 2 cloves of garlic
  • 2 tsp minced ginger
  • 1/2 cup fresh lime juice
  • 2 tbsp sesame oil
  • 4 tbsp fish sauce

Instructions
 

  • Chop the red chile pepper and jalapeño into smaller pieces.
  • Add this to a mini food processor and pulse until peppers are finely crushed.
  • Add the rest of the dressing ingredients and pulse until dressing is smooth.
  • In a large bowl combine all the salad ingredients except the lime wedges.
  • Pour the dressing over the salad and stir.
  • Spoon salad into small jars.
  • Place lids on jars and place in refrigerator.
  • This salad will last 3-4 days in the fridge.
  • Enjoy!
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