Cook lentils in about 3 cups of water until tender. Refrigerate until cool.
Combine Quinoa and 1/5 cups of water in a pan. Bring to a boil, and reduce to a low simmer until done – about 20 minutes. Refrigerate until cool.
DRESSING: combine garlic clove, salt, ginger, lemon juice, red wine vinegar, curry powder, and olive oil in a blender (preferably a high speed blender) Blend until combined. set aside.
SALAD: chop veggies into small pieces. combine lentils, quinoa, veggies, dressing, amba sauce, and raisins and gently fold together. Chill for a few hours to allow flavors to combine.
