Black Bean-Quinoa Salad with Basil-Lemon Dressing
INGREDIENTS
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1 1/2 cups uncooked quinoa
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3 cups organic vegetable broth (such as Swanson Certified Organic)
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1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
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3 tablespoons olive oil, divided
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1 1/4 teaspoons salt, divided
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1 cup chopped fresh basil
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3 tablespoons fresh lemon juice
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2 tablespoons Dijon mustard
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1 teaspoon sugar
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2 teaspoons grated lemon rind
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1/2 teaspoon freshly ground black pepper
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3 garlic cloves, minced
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1 (10-ounce) package frozen baby lima beans
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4 cups chopped tomato (about 3 medium)
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1/2 cup sliced green onions
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1/2 cup chopped carrot
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1 (15-ounce) can black beans, rinsed and drained
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