Serves 4 to 6
1 cup Organic Quinoa
1/2 cup Organic Sprouted Green Lentils
2 tablespoons Bragg Liquid Aminos
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, minced
2 cups baby rocket
1 fennel bulb, trimmed and sliced as thinly as possible
1/2 cup diced roasted red bell pepper
1/4 cup toasted cashews
1 lemon, cut into wedges
Cook quinoa and lentils separately according to package instructions.
Drain lentils well and set aside to let cool.
In a large bowl whisk together aminos, mustard, vinegar, seasoning and shallot.
Add quinoa, lentils, fennel and bell pepper and toss to combine.
Chill until ready to serve. Garnish with cashews and lemon wedges.