Quinoa and White Beans with Raspberry Dressing

- SALAD:
- 1 1/2 cups navy or other dried white beans cooked in 4 cups water
- 1 cup quinoa cooked in 2 cups water
- 1 small red onion, sliced thinly
- 1 pound mixed salad greens
- 4 ounces feta cheese, crumbled (omit for vegan version)
- DRESSING:
- 1 cup raspberries
- 1/2 cup apple cider vinegar
- 2 tablespoons honey (use agave syrup for vegan version)
- 1/4 cup water
- 1 teaspoon salt
- 1/4 cup mayonnaise (use soy mayonnaise for vegan version)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon minced fresh tarragon
- 2 teaspoons crushed fresh thyme
Instructions:
Quinoa is a fantastic addition to the whole grain repertoire. It is an ancient grain that has become popular in the natural foods community—for good reason. Being a complete protein, quinoa is highly nutritious. It cooks quickly, in about 15 minutes. And, this incredibly versatile grain is delicious with beans, tofu, chicken, meat, or fish and with spicy, tangy, sweet, or herby flavoring.
- Bring the raspberries, vinegar, honey, and water to a boil over medium heat. Reduce the heat and simmer for 15 to 20 minutes.
- Let the raspberry mixture cool. Add the salt, mayonnaise, garlic, olive oil, tarragon, and thyme. Mix well.
- Combine the beans, quinoa, onions, and salad greens in a bowl. Dress the salad lightly, tossing to combine the ingredients. Top the salad with crumbled feta.