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Cook your quinoa and lentils, if you haven't already and drain and rinse with some cold water and set aside.
If you want to make the salad in a bowl, you can mix everything in a large serving bowl, or you can prep the salad in a glass jar or individual serving jars.
In a medium size glass jar, add all of the dressing ingredients, and mix really well.
In the glass jar, Top the dressing with the lentils, carrots, zucchini, tomatoes, quinoa, peppers, seeds, vegan cheese, oranges, and cilantro in any order you like. I like to keep the lentils and quinoa closer to the dressing and the veggies on top so they don’t get soggy.
Cover with a lid and store in the fridge for up to 3 days.
To serve, invert the jar into a bowl, and toss everything really well. Taste and adjust salt and flavor, and serve. You can also add some more crunch with some croutons or tortilla chips.
If you’re making this in a bowl, then add the dressing ingredients to the serving bowl. Mix the dressing, then add all of the rest of the salad ingredients, and toss to coat. Chill for 15 mins then serve.