Place lentils in saucepan with chicken broth and enough water to make 2 cups. Bring to boil, then simmer, partially covered for 20 minutes or until tender. Drain.

In saucepan cook quinoa in 2 cups of water and 1/2 tsp salt. Bring to boil, reduce heat and simmer, covered, for 20 minutes.

Mix juice of 1 lime with 2 tbsp olive oil, dijon mustard, garlic powder, cumin, oregano, 1/8 tsp salt.

Combine lentils, black beans, quinoa, bell pepper, and onion. Stir in lime dressing.

Serve warm as a side dish or chilled as a salad.