Quinoa con verduras y aderezo cítrico

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
Fresh parsley, mint and cilantro sprigs
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.