Green Lentil and Quinoa Salad

1/2 cup dry green lentils
1/2 cup quinoa
2 cups warm water
1/2 lemon, juice and zest
1/2 cup sun dried tomatoes (in oil, not rinsed or drained)
1/8 cup capers
1/4 cup chopped green olives
1/2 cup crumbled feta cheese
3 green onions, finely sliced
1/2 cup chopped fresh parsley
1 cup arugula (roughly chopped)
Salt and pepper to taste
drizzle olive oil and a drizzle of red wine vinegar

Simmer 1/2 cup of dry green lentils in 2 c water for 15 minutes, then drain and let cool.

Put quinoa in a saucepan with 1 tsp of olive oil on medium heat, stirring often, to toast for about 5 minutes.  Add 1 cup of warm water and simmer 15 min.  Remove from the heat and let sit 5 min.  Fluff with a fork and let it cool.  Toasting the quinoa this way brings a nutty flavor, and makes sure that the individual grains don't clump when they are simmered. 

When cooled, mix quinoa and green lentils together.

Zest and juice 1/2 of a lemon into the lentil and quinoa mixture.

Chop sun dried tomatoes and capers.

Add chopped sun dried tomatoes and capers to lentil and quinoa mixture.  Add remaining ingredients (chopped olives, crumbled feta, sliced green onions, chopped parsley, and roughly chopped arugula) and toss the salad.

Add salt and pepper (to taste) and drizzle with olive oil and red wine vinegar.  Toss well.  Serve chilled or at room temperature.  It's even better the next day!