Chicken and Quinoa Salad

Marinade

• 1 orange, thin peel only, no pith
• 2 garlic cloves
• 2 tsp dried oregano
• 1 tsp salt
• 1 tsp black peppercorns
• 1 tsp dried red chili flakes
• 4 oz orange juice
• 1 tsp honey
• 24 oz chicken breasts, air-chilled, boneless and skinless (approx. 3-4 breasts)

Dressing

• 6 oz extra virgin olive oil
• 6 sprigs fresh oregano, leaves only
• 1 garlic clove
• ½ tsp salt
• 2 oz orange juice
• 1 oz apple cider vinegar
• 1 tsp honey
• 1 tsp stone ground mustard

Steaming

• 7 oz quinoa
• 35 oz water
• 16 oz red beets, peeled, sliced into half-moons (¼ in.)
• 6 oz fresh green beans, trimmed and halved
• 6 oz beet greens, cut into thin ribbons
  of 6 oz baby spinach
• 6 oz blackberries
• 5 oz goat cheese, crumbled or cut into pieces