Recipes|Featured Main
Quinoa Salad with Black Beans, Edamame and Tofu
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:6 Servings
Ingredients
- 1 ½ 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
- ½ cup sliced green onion
- ½ cup chopped carrot
- 1 (15 ounces) can black beans, rinsed and drained
- Dressing:
- ¼ 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
- 354.88ml quinoa, rinsed
- 709.76ml vegetable broth
- 1 (396.89g) package baked tofu, cut into 1/4-inch cubes
- 236.59ml chopped fresh basil
- 1 (283.5g) package frozen shelled edamame, thawed
- 118.29ml sliced green onion
- 118.29ml chopped carrot
- 1 (425.24g) can black beans, rinsed and drained
- Dressing:
- 59.15ml olive oil
- 25.56g Dijon mustard
- 25.56g fresh lemon juice
- 12.78g grated lemon zest
- 2 garlic cloves, minced
- 4.26g sugar
- 4.26g black pepper
- 8.52g salt
Cooked, seasoned and ready to go, baked tofu is a great fridge staple. Here it adds another level of protein and texture to our salad.
Preparation
STEP 1
Combine quinoa and broth in a saucepan and bring to a boil over medium-high heat. Cover, reduce heat and simmer about 15 minutes. Remove from heat.
STEP 2
Whisk together dressing ingredients and stir into quinoa.
STEP 3
Add vegetables, beans and tofu and stir to combine. Chill at least 30 minutes or overnight.