In a small bowl or medium sized canning jar, combine lemon juice, rice vinegar, honey, shallots, salt, and pepper. Let sit while preparing the rest of the salad.

When ready to incorporate into the salad, add the olive oil to the vinaigrette mixture. Cover and shake to combine.

Prepare quinoa according to package directions. Allow quinoa to cool completely.

In a large bowl, fold together cooked and cooled quinoa, cucumber, tomatoes, bell pepper, sweet corn, green onions. Drizzle about ¾ cup of the honey-shallot vinaigrette over the salad mixture and fold to combine. Then fold in the parsley and mint.

On a medium to large platter or plate, place a layer of the Spring Mix and Baby Spinach Blend. Spoon salad mixture over the greens, leaving a border of greens around the edge of the platter. Sprinkle with additional black pepper and freshly cut parsley and mint if desired.