Cook lentil, quinoa and rice blend according to package instructions. Allow it to cool off for 5 minutes.
Meanwhile, chop up the tomatoes, cucumber, olives and parsley. Set aside.
In a small glass container add in oil, juice from one lemon and season with salt and pepper. Whisk to combine.
When lentil, quinoa and rice blend is cooled off, fluff with fork and transfer to a medium glass bowl.
Add in the remaining ingredients and fold to combine.
Pour dressing over rice salad and serve cold