Black Bean And Quinoa Salad With Lemon Basil Dressing Recipe

Name: Black Bean And Quinoa Salad With Lemon Basil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups uncooked quinoa; 3 cups organic vegetable broth; 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 freshly ground black pepper; 3 garlic cloves, minced; 1 (10-ounce) package frozen baby lima beans; 4 cups chopped tomato (about 3 medium); 1/2 cup sliced green onions; 1/2 cup chopped carrot; 1 (15-ounce) can black beans, rinsed and drained

Servings: persons

1 1/2 cups uncooked quinoa
3 cups organic vegetable broth
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 freshly ground black pepper
3 garlic cloves, minced
1 (10-ounce) package frozen baby lima beans
4 cups chopped tomato (about 3 medium)
1/2 cup sliced green onions
1/2 cup chopped carrot
1 (15-ounce) can black beans, rinsed and drained

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 teaspoon salt. Saute tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
3
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. Stir in quinoa.
4
Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, 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.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups uncooked quinoa, 3 cups organic vegetable broth, 1 (14-ounce) package -reduced-fat firm tofu, cut into 1/4-inch cubes, 3 tablespoons olive oil, divided, and more.

Yes, Black Bean And Quinoa Salad With Lemon Basil Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean And Quinoa Salad With Lemon Basil Dressing

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