Bring 3 cups of water to a boil in a large saucepan. Add ½ cup of French green lentils, 1 bay leaf, ½ an onion (cut in half), and 1 clove of garlic. Reduce to a simmer and cook for 20-30 minutes, until tender. Drain, discard the bay leaf, onion, and garlic, and let cool to room temperature.

In a saucepan, bring ⅔ cup of water to a boil. Stir in ⅓ cup quinoa, a bay leaf, and a pinch of salt. Cover and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Let cool to room temperature.

In a small bowl, whisk together ⅓ cup olive oil, ⅓ cup reserved sun-dried tomato oil, 2 tablespoons white vinegar or lemon juice, 1 teaspoon dried oregano, ½ teaspoon black pepper, and 1 teaspoon salt until combined.

In a large mixing bowl, combine 1 cup cooked quinoa, 1 cup cooked lentils, ¼ cup minced sun-dried tomatoes, ¼ cup fresh parsley, ¼ cup chopped red onion, and ¼ cup shaved Parmesan cheese. Pour the dressing over the salad and toss to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.