Lentil Quinoa Salad with Cherries and Feta in a Lemon Cumin Vinaigrette

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This is an amazing salad!! 

Lentil Quinoa Salad with Cherries and Feta in a Lemon Cumin Vinaigrette
1 cup green lentils, rinsed and picked over
1 red onion, cut in half
2 bay leaves
2 cloves of garlic
¾ cup quinoa, rinsed
3 cups arugula
1 cup cherries, pitted and cut in half
1 cup feta cheese, crumbled
½ cup toasted hazelnuts, coarsely chopped
½ cup red onion, finely diced (didn't use much)
3 tbsp. each fresh basil, parsley, mint, chopped (I didn't use parsley)
Dressing: juice of 1 ½ lemons
½ cup extra virgin olive oil
1 tsp. maple syrup
1 tsp. ground cumin
sea salt and ground pepper to taste
Combine lentils, red onion, bay leaves and garlic in a medium saucepan and cover with about three cups of cold water. Bring to a boil, reduce heat to low and simmer for about 20 minutes until lentils are tender. Drain, remove onion, bay leaves and garlic. Pour into a bowl, let them cool down for about 10 minutes, then refrigerate.
Cook quinoa separately, covering it with about two cups of water and bringing it to a boil, reduce heat and simmer for about 12 minutes until it's tender. Drain, put back in pot and cover for about five minutes. Remove lid, let it cool down for about 10 minutes, then refrigerate.
Once lentils and quinoa are nice and chilled, place them in a large bowl and add the arugula, cherries, feta, hazelnuts, red onion and herbs. Place ingredients for vinaigrette in a jam jar and shake it up. Pour over salad. Season with salt and pepper. Makes about four servings.

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