BLACK BEAN QUINOA SALAD WITH BASIL-LEMON DRESSING

BLACK BEAN QUINOA SALAD WITH BASIL-LEMON DRESSING image

Yield 10 servings

Number Of Ingredients 17

1 1/2 cups uncooked quinoa
3 cups vegatable broth
1 (14oz) package firm tofu, cut into 1/4 inch cubes
3 tbls olive oil, divided
1 1/4 tsp salt, divided
1 cup chopped fresh basil
3 tbls fresh lemon juice
2 tbls Dijon mustard
1 tsp sugar
2 tsp grated lemon rind
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
1 (10oz) package frozen baby lima beans (or edamame)
4 cups chopped tomato (about 3 medium)
1/2 cup sliced green onions
1/2 cup chopped carrot
1 (15oz) can black beans, rinsed and drained

Steps:

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