Lentil-Quinoa Salad with Fresh Ginger

Ingredients

• 1 quart water
• 3/4 cup dried green lentils rinsed
• 1/2 cup dried quinoa
• 2 ounces asparagus tips cut into 1' pieces
• 1/2 cup Extra virgin olive oil
• 1/4 cup pomegranate red wine vinegar
• 2 tbsp grated ginger
• 1 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried pepper flakes
• 1 cup fresh mint leaves chopped
• 2 ounces pine nuts toasted
• 6 cups mix arugula and radicchio leaves