Quinoa and Lentil Salad Recipe

Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low cover and simmer until the quinoa is tender and the water has been absorbed 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl.

Meanwhile bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low cover and simmer until the lentils are tender 15 to 20 minutes. Run under cold water to cool; drain any excess moisture.

Whisk the rice vinegar olive oil lemon juice and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils carrot cucumber green onions and yellow bell pepper; stir until evenly mixed. Serve immediately.