Lentil, Quinoa and Orzo Salad

For the salad:
Rinse the lentils and quinoa in a colander.

In a 3-quart pot, bring the 6 cups of water and salt to a boil. Add the quinoa and lentils. Cook for ten minutes, then add the orzo. Stir well, then cook for another 15 minutes until the orzo is al dente. Do not over-cook. The lentils will be slightly firm at this point, which is perfect for this salad.

Pour the mixture into a fine mesh colander and rinse under cool water. Drain well.

Put the quinoa, lentils and orzo in a large bowl. Add the tomatoes, cucumbers, pepper, cilantro and parsley and mix lightly.

For the dressing:
In a small bowl, whisk together the rice vinegar, fresh lemon juice, vegetable oil, cumin and cinnamon. Pour over the salad and toss well. Taste. Add salt as needed to correct flavor.

Cover salad and refrigerate for at least one hour, but longer is better. Can be stored for two days under refrigeration.