Ingredients
1 qt water; 3/4 c. dried green lentils
rinsed; 1/2 c. dried quinoa; 2 oz. fresh asparagus tips cut into 1-inch pieces; 1/2 c. extra virgin olive oil; 1/4 c. red wine vinegar; 2 T. grated fresh ginger; 1-1/4 tsp. salt; 1/2 tsp. black pepper; 1/4 tsp dried pepper flakes; 1 c. chopped resh mint leaves; 2 oz. pine nuts
toasted; 6 c. mix arugula and radicchio leaves
Preparation
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. Combine oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl. Add the lentil mixture, mint, and pine nuts to the oil mixture and toss, until well coated. Serve over arugula and radicchio mix.
