This colorful salad travels well for a nutritious lunch on the go.
Method
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.
Nutritional Info:
Per serving: 260 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 360mg sodium, 41g carbohydrates (7g dietary fiber, 4g sugar), 11g protein.
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.
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