Black Bean-Quinoa Salad with Basil-Lemon Dressing

myrecipes.com

audreydian

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 ¼-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

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