Lentil-Quinoa Salad with Fresh Ginger
Authorlisasource: www.marthastewart.com
Bring water to a boil over high heat in a medium saucepan.
Add lentils, reduce heat, cover and simmer 17 minutes.
Add quinoa, cover and cook 7 minutes.
Add asparagus and cook 2 minutes or until asparagus is tender crisp.
Drain and run under cold water to cool. Shake off excess water.
Meanwhile, combine oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl.
Add lentil mixture, mint, and pine nuts to the oil mixture and toss, until well coated.
Serve over arugula and radicchio mix.
Ingredients
Directions
Bring water to a boil over high heat in a medium saucepan.
Add lentils, reduce heat, cover and simmer 17 minutes.
Add quinoa, cover and cook 7 minutes.
Add asparagus and cook 2 minutes or until asparagus is tender crisp.
Drain and run under cold water to cool. Shake off excess water.
Meanwhile, combine oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl.
Add lentil mixture, mint, and pine nuts to the oil mixture and toss, until well coated.
Serve over arugula and radicchio mix.
