Black Bean-Quinoa Salad with Basil-Lemon Dressing

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15 ounce black beans rinsed drained canned
• 0.5 cup carrots chopped
• 2 tablespoons dijon mustard 
• 1 cup basil fresh chopped
• 10 ounce baby lima beans frozen
• 3  garlic clove minced
• 0.5 cup spring onion sliced
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 3 tablespoons olive oil divided
• 1.5 cups quinoa uncooked
• 1.3 teaspoons salt divided
• 1 teaspoon sugar 
• 14 ounce tofu firm cut into 1/4-inch cubes reduced-fat
• 4 cups tomatoes chopped ( 3 medium)
• 3 cups vegetable stock organic (such as Swanson Certified )

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

Directions

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.
2. Remove from heat.
3. Place tofu on several layers of paper towels; cover with additional paper towels.
4. Let stand 5 minutes.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Add tofu; sprinkle with 1/4 teaspoon salt. Saut tofu 9 minutes or until lightly browned.
7. Remove from heat; cool completely.
8. 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.
9. Cook lima beans according to package directions, omitting salt and fat. Cool completely.
10. 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.