In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates — about 15 to 20 minutes.
While quinoa is cooking, prepare vinaigrette by placing lime juice, white wine vinegar, cilantro, honey, salt, garlic, and Dijon mustard into a blender and processing until smooth. While blender is running, add olive oil in a slow steady stream until blended and thickened, about 15 seconds.
Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl.
Add remaining ingredients, except for mixed greens, and mix gently to combine.
Divide mixed greens evenly among four plates, top with quinoa mixture, drizzle with vinaigrette, and serve.
Southwestern Quinoa Salad With Lime Cilantro Vinaigrette
Amount Per Serving
Calories 433Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Saturated Fat 3g15%
Total Carbohydrates 17g6%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.