Black Bean-Quinoa Salad with Basil-Lemon Dressing

Black Bean-Quinoa Salad with Basil-Lemon Dressing
Photo by Jan Smith

Ingredients

  • 2 tablespoons Dijon mustard
  • ½ teaspoon freshly ground black pepper
  • ½ cup sliced green onions
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind
  • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
  • 1 cup chopped fresh basil
  • + 24 more ingredients
    • 3 garlic cloves, minced
    • 4 cups chopped tomato (about 3 medium)
    • 1 teaspoon sugar
    • ½ cup chopped carrot
    • ½ teaspoon freshly ground black pepper
    • 3 garlic cloves, minced
    • 1 ¼ teaspoons salt, divided
    • 1 (10-ounce) package frozen baby lima beans
    • 3 cups organic vegetable broth (such as Swanson Certified Organic)
    • 4 cups chopped tomato (about 3 medium)
    • 1 (10-ounce) package frozen baby lima beans
    • 1 (15-ounce) can black beans, rinsed and drained
    • 2 teaspoons grated lemon rind
    • 3 tablespoons fresh lemon juice
    • ½ cup chopped carrot
    • ½ cup sliced green onions
    • 1 (15-ounce) can black beans, rinsed and drained
    • 3 tablespoons olive oil, divided
    • 1 ¼ teaspoons salt, divided
    • 3 tablespoons olive oil, divided
    • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
    • 1 ½ cups uncooked quinoa
    • 1 ½ cups uncooked quinoa
    • 2 tablespoons Dijon mustard

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. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minut...

View full recipe at My Recipes

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