Lentil & Quinoa Salad with Cashews

1 cup quinoa
1 cup red lentils
3 Tbs Bragg Liquid Aminos
2 Tbs Dijon mustard
4 Tbs red wine vinegar
1 tsp French grey salt
1 shallot, finely chopped
4 cups baby arugula
1 red bell pepper, chopped
2 cups roasted cashews

1) In a large saute pan, combine quinoa and lentils with 4 cups of water. Bring to a boil, cover and cook 12-15 minutes, until water is absorbed.
2) Meanwhile in a small bowl, whisk together the Bragg liquid aminos, Dijon mustard, red wine vinegar, salt and shallot.
3) When the quinoa and lentils are done cooking, stir in the baby arugula until wilted and mixed evenly. Stir in dressing, red bell pepper and cashews. Serve warm.

Review: I've had this recipe for a couple of years and while it fit my dietary restrictions, I thought it sounded incredibly bland. I forgot how good Bragg Liquid Aminos taste. This was so delicious I wanted to eat all the servings, and it made A LOT of food!!! It was tangy, savory, bitter, salty and slightly sweet. It hit all the taste receptors. And the best part - it's incredibly healthy! It also didn't really take long to make. I was eating in less than half an hour. Yum.

Adapted from:
http://www.wholefoodsmarket.com/recipe/lentil-and-quinoa-salad-cashews