Black Bean-quinoa Salad With Basil-lemon Dressing

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups uncooked quinoa
• 3 cups organic vegetable broth (such as swanson certified organic)
• 1 (14 ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
• 3 tablespoons olive oil, divided
• 1 1/4 teaspoons salt, divided
• 1 cup chopped fresh basil
• 3 tablespoons fresh lemon juice
• 2 tablespoons dijon mustard
• 1 teaspoon sugar
• 2 teaspoons grated lemon rind
• 1/2 teaspoon fresh ground black pepper
• 3 garlic cloves, minced
• 1 (10 ounce) package frozen baby lima beans
• 4 cups chopped tomatoes (about 3 medium)
• 1/2 cup sliced green onion
• 1/2 cup chopped carrot
• 1 (15 ounce) can black beans, rinsed and drained

Recipe

• 1 combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat.
• 2 cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. remove from heat.
• 3 place tofu on several layers of paper towels; cover with additional paper towels. let stand 5 minutes.
• 4 heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• 5 add tofu; sprinkle with 1/4 teaspoon salt. sauté tofu 9 minutes or until lightly browned. remove from heat; cool completely.
• 6 combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended.
• 7 stir in quinoa.
• 8 cook lima beans according to package directions, omitting salt and fat.
• 9 cool completely.
• 10 add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine.
• 11 store, covered, in refrigerator until ready to serve.