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.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (81%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 10.2mg||0 %|
|Potassium 259.3mg||7 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 4.4g|
|Protein 3.9g||6 %|
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Calories per serving: 207
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