Quinoa con verduras y aderezo citrico

Serves 6-8

1 cup quinoa, cooked in chicken stock
1 English cucumber, seeds removed, sliced
12 grape  or cherry tomatoes, halved
4 green onions, thinly sliced on the bias
2 fresh chile peppers, seeded, veins removed, finely chopped
1 tbsp. fresh mint leaves, chopped
1 tbsp. flat leaf parsley leaves, chopped
1 tbsp. cilantro leaves, chopped
4 cups of field greens, rinsed

Citrus Vinaigrette
1/2 cup grapeseed oil
2 oz. fresh lime juice
2 oz. fresh orange juice
1 oz. grapefruit juice
3-4 garlic cloves
Kosher salt and freshly ground black pepper to taste

Garnish

To make the Citrus Vinaigrette, combine all ingredients in the blender. Process until all ingredients are liquified, about 2 minutes.  Taste and adjust seasonings.

To assemble the salad, combine quinoa, cucumber, tomatoes, green onions, chile peppers, and herbs and pour half of the dressing and toss until well mixed.  In a separate bowl, mix greens and a little dressing enough to coat the leaves lightly and toss.  To serve, frame a platter or wide bowl with the greens and then add the quinoa and vegetable mixture to the center.  Add freshly ground black pepper. 

Garnish.