Quinoa Salad Bowl with Mizuna

For the salad ingredients: Rinse the quinoa in a sieve. Place in a pot along with the vegetable broth, and simmer until cooked, about 15 minutes.

Peel the onions and toss with 1 tablespoon of the olive oil. Place in a small baking dish and cook for 10-15 minutes. 

Peel the mango, remove the flesh from the core and cut into small cubes. Rinse the mizuna and chard, and shake dry. Toast the pumpkin seeds in a dry skillet until golden and fragrant. 

For the dressing: Rinse the orange in hot water, wipe dry and grate zest. Squeeze the juice from the orange. In a bowl, whisk the orange zest and juice with the balsamic vinegar and remaining oil. Season with salt and pepper to taste.

Halve the avocado lengthwise, remove pit and cut into wedges.

For serving: In a bowl, stir the quinoa with the mango, pumpkins seeds and 2 tablespoons of the dressing. Divide the quinoa mixture between plates. Top with the onions, mizuna, swiss chard and avocado. Drizzle the remaining dressing over top. Serve garnished with cress.