Categories: Asparagus, January2012, Lentils, Quinoa, Salads, Whole Grains

Ingredients

• 1 quart water
• 3/4 cup dried green lentils, rinsed
• 1/2 cup dried quinoa
• 2 ounces fresh asparagus tips cut into 1-inch pieces
• 1/2 cup Pompeian Extra Virgin Olive Oil
• 1/4 cup Pompeian 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 chopped fresh mint leaves
• 2 ounces pine nuts, toasted
• 6 cups mix arugula and radicchio leaves

Directions

1. Bring the water to a boil over high heat in a medium saucepan. Add the lentils, reduce heat, cover and simmer 17 minutes. Add the quinoa, cover and cook 7 minutes. Add asparagus and cook 2 minutes or until asparagus is just tender crisp. Drain and run under cold water to completely cool. Shake off excess water.

2. Meanwhile, combine the oil, vinegar, ginger, salt, black pepper, and pepper flakes in a medium bowl and set aside.

3. Add the cooled lentil mixture, mint, and pine nuts to the oil mixture and toss gently, until well coated.

4. Serve over arugula and radicchio mix.

Email to a friend | Print this recipe | Back