Cranberry Lentil and Quinoa Salad

Details

Ingredients

• 1 cup dried lentils
• 2 bay leaves, divided
• water to cover
• 2 cups water
• 1 cup quinoa
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 tablespoon white wine vinegar
• ¼ teaspoon salt
• 3 tablespoons olive oil
• ground black pepper to taste
• ½ cup coarsely chopped walnuts, toasted
• ½ cup dried cranberries, or to taste
• ½ cup crumbled feta cheese
• 1 small green onion, finely chopped