Black Bean Quinoa Salad With Basil Lemon Dressing Recipes
BLACK BEAN QUINOA SALAD WITH BASIL LEMON DRESSING
Calories: 254 Fat: 8.1 grams Carbohydrates: 34.0 grams Fiber: 7.5 grams Protein: 11.5 grams Allergens: Soy
Time 30m
Yield 10 Servings
Number Of Ingredients 17
Steps:
- 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 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
- 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.
- Cook lima beans according to package directions, omitting salt and fat. Cool completely. 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.
Nutrition Facts : Serving Size 1 Cup
BLACK BEAN-QUINOA SALAD WITH BASIL-LEMON DRESSING
Make and share this Black Bean-Quinoa Salad With Basil-Lemon Dressing recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 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 minutes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
- 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.
- Cook lima beans according to package directions, omitting salt and fat.
- Cool completely.
- 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.
Nutrition Facts : Calories 273.8, Fat 6.8, SaturatedFat 1, Cholesterol 0.7, Sodium 596.5, Carbohydrate 44.1, Fiber 8.6, Sugar 3.9, Protein 11.2
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- 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 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
- 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.
- Cook lima beans according to package directions, omitting salt and fat. Cool completely. 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.
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