YIELD: 6 to 8 ServIngs 3 Tbsps. sherry vinegar 2 Tbsps. water 2 Tbsps. Dijon mustard 4 tsps. honey 2 Tbsps. extra virgin olive oil ½ cup dry quinoa 1 cup low-sodium chicken stock 1 can (15 oz.) lentils, rinsed, drained ¼ cup diced red bell pepper ½ cup torn fresh spinach leaves 1⁄3 cup jicama, diced 2 Tbsps. scallion, chopped, white and green parts 2 Tbsps. jalapeno, diced, seeded 1 Tbsps. fresh mint, chopped 1 can (11 oz.) Mandarin ...

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