In a small saucepan, add 1 1/2 cups of water, the quinoa and 1/4 tsp of salt and bring to a boil. Reduce the heat to low, cover and simmer until the quinoa is tender and has absorbed most of the water,about 12-15 minutes. Let cool to room temperature, then fluff with a fork. Spreading it out on a sheet pan helps to cool the quinoa.

Meanwhile, in a medium saucepan, bring 3 cups of water to a boil, add the lentils, reduce heat and gently boil for 5 minutes. Remove from heat, cover and let stand for 4-8 minutes, depending on your desired texture. Drain and let cool.

Place the lentils and quinoa into a large bowl. Add the tomatoes, olives and scallions to the bowl and toss together.

While the quinoa and lentils are cooking prepare the dressing. In a small bowl, whisk all of the dressing ingredients together.

Pour the dressing over the lentil quinoa mixture and toss to combine. Add the feta and gently toss to combine. Serve at room temperature or let chill for an hour or two, then serve. You may want to add a splash of lemon juice before serving.