Black Bean Quinoa Salad with Basil Lemon Dressing | EATS Park City

Ingredients

• 1 1/2 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 1/4 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
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 (10-ounce) package frozen baby lima beans
• 4 cups chopped tomato (about 3 medium)
• 1/2 cup sliced green onions
• 1/2 cup chopped carrot
• 1 (15-ounce) can black beans, rinsed and drained