Orange Muscat vinegar or 1/4 c champagne vinegar & 1/4 C oj
Chipotle powder or smoked paprika if you don't like heat
Extra virgin olive oil
Quinoa, any color, rinsed well
Red lentils, picked over & rinsed
Low sodium veggie stock
Diced zucchini, 1 small
1 1/2 cups
Roasted corn kernels
1 1/2 cups
Diced tomato or halved cherry tomatoes
Diced sweet onion
Basil, sliced thin (chiffonade)
Flat leaf parsley chopped
Basil for garnish
Make the dressing – combine the vinegar, spices, salt and pepper. Slowly whisk in the olive oil.
This makes a wonderful marinade for salmon too.
Toast the quinoa in a heavy bottomed pan until it starts to pop and smell nutty. Carefully add the veggie stock and 2¼ C water to the pan. Bring to a simmer, add the lentils and cook for 15 min or until you see the tails come out of the quinoa. Drain remaining liquid, if any. Add the spinach to the hot quinoa mixture and stir to wilt it. Add the onion, zucchini, corn, tomato. Stir to combine. Drizzle in enough dressing to moisten well. Let cool. Mix in the parsley & basil chiffonade. Adjust seasonings to taste remembering that if it will be served cold a little more seasoning will be necessary. Garnish with the basil. Delicious at any temperature.