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