http://www.lawrence.com/users/shenning/photos/2011/dec/12/226504/

Quinoa is one of the best foods you can eat. A “pseudograin,” it has a complete protein profile and its nutty flavor works well in just about any format. I’m constantly using it to replace couscous (a pasta) in recipes. It’s more healthy and more filling to boot.

This recipe uses hearty quinoa as a base and then adds lentils, another really beneficial food. Lentils are high in fiber, meaning this salad will stick with you long into the night.

Lentil and Quinoa Salad with Cashews

1 cup quinoa

1/2 cup green lentils

2 tablespoons Bragg 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 as thinly as possible (use a mandolin if you have one)

1/2 cup diced roasted red bell pepper

1/4 cup toasted cashews

1 lemon, cut into wedges

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, arugula, fennel and bell pepper and toss to combine. Chill until ready to serve. Garnish with cashews and lemon wedges.

• Recipe from www.wholefoodsmarket.com.