Balsamic Lentil Quinoa Lettuce Cups

• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons lemon juice
• 1 clove garlic, minced
• 1/8 teaspoon celery seed
• Pinch black pepper
• 1/2 cup rinsed and drained canned lentils
• 1 plum tomato, diced
• 1/4 small red onion, diced (about 1/4 cup)
• 1/4 yellow bell pepper, seeded and diced (about 1/4 cup)
• 3 fresh basil leaves, chopped (about 1 Tbsp.)
• 3 to 4 Bibb lettuce leaves
• 1/2 cup cooked quinoa, cold

1. In a sealable container, whisk vinegar, oil, lemon juice, garlic, celery seed and pepper.
2. Add lentils, tomato, onion, bell pepper and basil; cover and gently shake to coat with dressing. Refrigerate for at least 30 minutes.
3. Fill lettuce leaves with quinoa, top with lentil mixture and serve.

balsamic vinegar, extravirgin olive oil, lemon juice, clove garlic, celery, black pepper, lentils, tomato, red onion, yellow bell pepper, basil, quinoa

Taken from www.myrecipes.com/recipe/balsamic-lentil-quinoa-lettuce-cups (may not work)