Ingredients

• Dressing
• ¹/₂ cup Orange Muscat vinegar or 1/4 c champagne vinegar & 1/4 C oj
  
• ³/₄ teaspoon Ground Ginger
  
• ³/₄ teaspoon Chipotle powder or smoked paprika if you don't like heat
  
• ¹/₂ teaspoon Salt
  
• ¹/₂ teaspoon Pepper
  
• ¹/₃ cup Extra virgin olive oil
  

• Salad
• 1 cup Quinoa, any color, rinsed well
  
• ¹/₂ cup Red lentils, picked over & rinsed
  
• 1 cup Low sodium veggie stock
  
• 4 ounces Baby spinach
  
• 1 cup Diced zucchini, 1 small
  
• 1 ¹/₂ cups Roasted corn kernels
  
• 1 ¹/₂ cups Diced tomato or halved cherry tomatoes
  
• ³/₄ cup Diced sweet onion
  
• 2 tablespoons Basil, sliced thin (chiffonade)
  
• 2 tablespoons Flat leaf parsley chopped
  
• Basil for garnish