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Cook the lentils in one cup of simmering water for about 25 minutes, or until tender. Drain and set aside.
While the lentils are cooking, also cook the quinoa separately in 3/4 cup water for 12 minutes. Fluff with a fork and then add to the cooked lentils.
After you cook the quinoa, rinse the pot and fill with a little more water to cook the corn briefly in. This only takes about five minutes. You don’t want mushy corn. Add the corn to the mixture once cooked and then toss with the sesame oil, tamari, cayenne, salt and pepper. Let cool in the fridge before eating or, for best results, let sit overnight
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