Heirloom Bean Salad with Smoky Sun-Dried Tomato Vinaigrette

Directions

1. Soak legumes for 8 hours prior to cooking.
2. Cook quinoa by boiling in 1 quart of water with mushroom base until the quinoa sprouts. Strain excess liquid and spread onto a baking sheet to cool.
3. Cook legumes for 1½-2 hours in one gallon of rapidly boiling water with sea salt, thyme, and bay leaves, skimming foam occasionally. The largest legumes should be al dente. Strain excess liquid and spread onto a baking sheet to cool.
4. Layer ingredients in a large glass or bowl: quinoa, then grated brussels sprouts, then legumes.

Smoky Vinaigrette Directions

1. In a food processor or heavy duty blender, process sun-dried tomato with grapeseed oil until smooth.
2. Add white balsamic vinegar to the tomato-oil mixture and process until emulsified.
3. Add honey, sea salt, ground basil, ground black pepper, and smoked paprika and process until evenly distributed.
4. Drizzle 2 tablespoons of the vinaigrette mixture onto the salads; preserve the rest for future use. Garnish with cilantro, parsley, or fresh scallion (optional).