Gluten Free Rice, Lentil and Quinoa Salad

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
• 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