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
Instructions
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, spinach, fennel and bell pepper and
toss to combine. Chill until ready to serve. Garnish with cashews
and lemon wedges.
Originally Submitted
1/31/2014
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