by Jenny Breen, author of “Cooking up the Good Life”
Quinoa is a fantastic addition to the whole grain repertoire. Although it is an ancient grain, it has recently become popular in the natural foods community. It is highly nutritious—a complete protein by itself, cooks quickly—in about 18 minutes, and is incredibly versatile—delicious with beans, tofu, chicken, meat or fish, and with spicy, tangy, sweet or herby flavoring.
The Family Kitchen: Kids love fresh berries. They will enjoy stirring and mixing the dressing ingredients in this recipe and watching as the color changes to bright pink.
Serves 6 to 8
- 1 ½ cups navy or other 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
- 1 cup berries
- ½ cup apple cider vinegar
- 2 tablespoons honey
- ¼ cup water
- 1 teaspoon salt
- ¼ cup mayonnaise or soy mayonnaise for vegan option
- 2 cloves garlic, minced
- 1 teaspoons fresh tarragon, chopped (See Sidebar)
- 2 teaspoons fresh thyme, crushed
- ¼ cup olive oil
Bring the berries, vinegar, honey and water to a boil over medium heat.
Reduce the heat to simmer 15 to 20 minutes.
Add salt, mayonnaise, garlic, oil and herbs.
Combine beans, quinoa, onions and greens and dress lightly.
Top with crumbled feta.