Step 1

Bring a large pot of well-salted water to a boil, add the lentils and quinoa, and cook for 15 minutes or until the lentils are tender but not mushy. Once cooked, strain the warm lentils and quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.

Step 2

In a small bowl or jar, add the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and salt and whisk to combine, then set aside.

Step 3

Once the lentils and quinoa are cooled, add them to a large bowl with the diced red onion, red bell pepper, tomatoes, cucumber, feta cheese, and parsley, drizzle with dressing, and toss until well combined. Taste the salad and adjust the seasoning with additional salt and pepper as needed.

Step 4

The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.