Black Bean-Quinoa Salad with Basil-Lemon Dressing

Name: Black Bean-Quinoa Salad with Basil-Lemon Dressing
Ingredients: 1 ½ 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 ¼ 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; ½ teaspoon freshly ground black pepper; 3 garlic cloves, minced; 1 (10-ounce) package frozen baby lima beans; 4 cups chopped tomato (about 3 medium); ½ cup sliced green onions; ½ cup chopped carrot; 1 (15-ounce) can black beans, rinsed and drained

4 steps

Updated at: Thu, 17 Aug 2023 09:45:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories258 kcal (13%)

Total Fat8.1 g (12%)

Carbs33.5 g (13%)

Sugars3.5 g (4%)

Protein13.2 g (26%)

Sodium673 mg (34%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 ½ cupsquinoa

uncooked

3 cupsvegetable broth

organic, such as Certified Organic

1 x 14 ouncefirm tofu

package, reduced-fat, cut into 1/4-inch cubes

3 tablespoonsolive oil

divided

1 ¼ teaspoonssalt

divided

1 cupfresh basil

chopped

3 tablespoonsfresh lemon juice

2 tablespoonsdijon mustard

1 teaspoonsugar

2 teaspoonslemon rind

grated

½ teaspoonfreshly ground black pepper

3garlic cloves

minced

10 ouncefrozen baby lima beans

4 cupstomato

chopped

½ cupgreen onions

sliced

½ cupcarrot

chopped

1 x 15 ouncecan black beans

rinsed and drained

Instructions

Step 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.

Step 2

Step 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. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

Step 3

Step 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.

Step 4

Step 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.

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