Add the 4 cups of water, and rinsed lentils and quinoa together to a large pot. Heat to boiling, then reduce to a gentle simmer, cover, cook about 20 minutes or until just tender but not mushy.
Place the romanesco in a steamer pot (with water) and bring to a boil on medium high. Steam the romanesco for 10 minutes, or until just tender but not mushy.
While everything's cooking, make your Dijon Mustard Sauce with Herbs. Set aside in the fridge to chill.
When everything's ready, assemble your bowl (see notes). Place the quinoa and lentils on the bottom of a shallow bowl, and top with the romanesco, dried apricots and pistachios. Drizzle with mustard sauce and serve.
Notes
I like to let the grains, lentils and romanesco cool down a bit and serve this bowl at room temperature, but it's fine to eat right away too.
This dish is best when the quinoa and lentils are cooked just to al dente and still firm.