Lentil and Quinoa Salad with Cashews

Lentil and Quinoa Salad with Cashews

Serves 4 to 6

This colorful salad travels well for a nutritious lunch on the go.

  • 1 cup quinoa
  • 1/2 cup sprouted green lentils
  • 2 tablespoons Bragg Liquid Aminos
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Bragg Organic Sprinkle Seasoning
  • 1 shallot, minced
  • 2 cups baby arugula
  • 1 fennel bulb, trimmed and sliced as thinly as possible (use a mandolin if you have one)
  • 1/2 cup diced roasted red bell pepper
  • 1/4 cup toasted cashews
  • 1 lemon, cut into wedges
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Cook quinoa and lentils separately according to package instructions. Drain lentils well and set aside to let cool. In a large bowl whisk together aminos, mustard, vinegar, seasoning and shallot. Add quinoa, lentils, arugula, fennel and bell pepper and toss to combine. Chill until ready to serve. Garnish with cashews and lemon wedges.

Nutritional Info: 
Per Serving:260 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 360mg sodium, 41g carbohydrate (7g dietary fiber, 4g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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