Cranberry Lentil and Quinoa Salad Recipe

Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.

Bring 2 cups water quinoa and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed 15 to 20 minutes. Rinse quinoa with cold water until cool discarding bay leaf. Stir quinoa into lentils.

Heat lemon juice in a microwave-safe bowl in a microwave until warm about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.

Mix walnuts cranberries feta cheese and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled about 1 hour.