Lentil-Quinoa Salad with Fresh Ginger

1 quart water

3/4 dried, green lentils, rinsed

1/2 cup dried quinoa

2 ounces fresh asparagus tips cut into 1-inch pieces

1/2 cup Extra Virgin Olive Oil

1/4 cup Pomegranate Red Wine Vinegar

2 Tbsp. grated ginger

1 1/4 tsp. salt

1/2 tsp. coarsely ground black pepper

1/4 tsp. dried pepper flakes

1 cup fresh mint leaves, chopped

2 ounces pine nuts, toasted

6 cups mixed arugula and radicchio

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.