I made two purees for this dish that both matched well with the quinoa's slightly nutty flavor. The first is roasted pear with black pepper and cinnamon. The second, red onion with beet juice. I also used the pear in a quick diced pickle. And I sauteed sliced red onion in oil and then cooked it down with some cane vinegar. The greens are baby romaine, red sorrel, red leaf lettuce and swiss chard.