Photo: Travis Rathbone
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.