Lentil and Quinoa Salad

• 1 cup truroots organic quinoa, cooked
• 12 cup truroots organic sprouted green lentil, cooked
• 2 tablespoons Braggs liquid aminos
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon bragg organic sprinkle seasoning
• 1 shallot, minced
• 2 cups baby arugula
• 1 fennel bulb, trimmed and sliced thinly
• 12 cup roasted red pepper, diced
• 14 cup cashews, toasted
• 1 lemon, cut into wedges

1. Mix the aminos, mustard, vinegar, seasoning and shallo together, and toss with the quinoa, lentils, arugula, fennel and bell pepper.
2. Chill at least a couple hours.
3. Top each serving with a few cashews and a lemon wedge.

truroots organic quinoa, truroots organic sprouted, braggs, mustard, red wine vinegar, bragg, shallot, baby arugula, fennel bulb, red pepper, cashews, lemon

Taken from www.food.com/recipe/lentil-and-quinoa-salad-471577 (may not work)