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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