Devilish Lentil Salad

1 1/4 cup French green lentils
4 2/3 cups water, divided
1/3 cup quinoa
1 red pepper, diced small
1 large tomato, diced medium
3 green onions, sliced
¼ cup parsley, minced

Dressing
2 cloves garlic, minced
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon dried oregano or 1 ½ teaspoons minced fresh oregano
Pinch cayenne pepper
Sea salt and pepper to taste
Mixed salad greens

1. Place lentils in 4 cups of water and bring to a boil; cook for 25 minutes. Lentils should still be somewhat firm. While the lentils cook, bring quinoa to a boil in 2/3 cup water; cover and simmer for 20 minutes. Allow to cool.
2. In a large bowl, toss together the red pepper, tomato, onions, and parsley.
3. In a separate small bowl add the garlic, olive oil, vinegar, mustard, oregano, and cayenne and whisk thoroughly.
4. When lentils and quinoa are done, drain well, and add to the mixed vegetables. Pour dressing over the salad, add salt and pepper to taste, and stir gently. Serve over a bed of greens.