• Cook the quinoa according to the package instructions and let it cool slightly.
• In a mixing bowl, combine the cannellini beans, roasted red peppers, tomato, and red onion.
• In a small bowl, whisk together the red wine vinegar, vegetable broth, tarragon, dried basil, garlic powder, and black pepper.
• Pour the dressing over the bean and vegetable mixture and toss to coat.
• Place the greens in a large salad bowl. Top with the cooked quinoa and the dressed bean mixture. Toss gently to combine, then serve and enjoy!

Notes

• No Tarragon: Use dried oregano
• Leftovers: Store in an airtight container in the refrigerator for up to four days. It's preferable to keep the greens out of the mixture until just before serving, so store them separately if possible.