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Rinse the black lentils and quinoa in a strainer for one minute. Drain well and place in a medium pot with the water, salt, and olive oil, and mix. Bring to a boil over high heat. Cover tightly and lower heat to med-low- and gently simmer for 12-14 minutes, or until all the water is gone. Fluff with a fork and let cool.
, shredding and slicing. If meal prepping this, cut the cucumbers a little thicker so they hold their crunch.
And set the zest aside.
Placing the ingredeints in a small bowl- orange juice, olive oil, sesame oil, soy sauce, maple syrup, rice vinegar, lemongrass, garlic, ginger, Sriracha, lime juice and whisk.
Place the cooled quinoa and lentils in a large bowl. Add the shredded veggies, herbs (save a little for the garnish), and green onions. Pour in the dressing and orange zest and toss well to combine.
Taste, adjust salt, heat (add more sriracha or cayenne), lime, or sweetness (orange juice) to taste.
To serve, sprinkle with fresh herbs, chopped toasted peanuts, and lime wedge.