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1
Rinse quinoa thoroughly under cold water and drain.
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2
Bring 7 cups water to a boil in a 4 quart pot over high heat.
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3
Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
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4
Drain and rinse the quinoa with cold water to stop the cooking.
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5
Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
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6
Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
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7
Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
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8
Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
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9
Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
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10
Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
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11
Taste and season as needed with more vinaigrette, salt and pepper.
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12
Serve or refrigerate for up to 1 day.
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13
If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.
