Lentil and Quinoa Salad with Cashews

Serves 4 to 6
Time 45 min
Lentil and Quinoa Salad with Cashews

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

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 cupquinoa
    1/2 cupsprouted green lentils
    2 tablespoonsBragg Liquid Aminos
    2 tablespoonsDijon mustard
    2 tablespoonsred wine vinegar
    1 tablespoonBragg Organic Sprinkle Seasoning
    1shallot, finely diced
    2 cupsbaby arugula
    1fennel bulb, trimmed and sliced as thinly as possible (use a mandolin if you have one)
    1/2 cupdiced roasted red bell pepper
    1/4 cuptoasted cashews
    1lemon, cut into wedges

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

260

Total Fat

6g

Saturated Fat

1g

Cholesterol

0mg

Sodium

360mg

Total Carbohydrate

41g

Dietary Fiber

7g

Total Sugars

4g

Protein

11g

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.