Quinoa Salad with Black Beans, Edamame and Tofu | Town & Country Markets

Ingredients

• 1 1/2 cups quinoa, rinsed
• 3 cups vegetable broth
• 1 (14 ounces) package baked tofu, cut into 1/4-inch cubes
• 1 cup chopped fresh basil
• 1 (10 ounces) package frozen shelled edamame, thawed
• 1/2 cup sliced green onion
• 1/2 cup chopped carrot
• 1 (15 ounces) can black beans, rinsed and drained
• Dressing:
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 2 teaspoons salt