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.