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Lentil and Quinoa Salad with Cashews
- 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, finely diced
- 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
Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot.
Add 2 cups water and salt and bring to a boil.
Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.
Set aside off the heat for 5 minutes; uncover and fluff with a fork. Set aside to cool.
Meanwhile, place lentils in a medium pot and cover with water.
Bring to a boil over medium heat, then reduce to a simmer.
Cook until tender, about 15 minutes.
Drain and set aside to 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.
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- 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, finely diced
- 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
