Mixed Grain Bowls with Mushrooms and Lentils Recipe - Forks Over Knives

Ingredients

• ½ cup red wine vinegar
• ½ cup orange juice
• 2 tablespoons Dijon mustard
• 2 teaspoons ground cumin
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 12 oz. thin green beans (haricots verts), halved crosswise
• 1 lb. assorted mushrooms (shiitake and oyster), stems removed
• 1½ cups hot cooked red quinoa
• 1½ cups hot cooked wild rice
• 1½ cups hot cooked yellow or brown lentils
• 4 cups Swiss chard, cut into strips, or stemmed and thinly sliced lacinato kale
• 2 oranges, peeled and sliced
• ½ cup slivered red onion
• ¼ cup sliced almonds, toasted