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Quinoa Salad with Black Beans, Edamame and Tofu

Quinoa Salad with Black Beans, Edamame and Tofu

Quinoa Salad with Black Beans, Edamame and Tofu Photo
Difficulty Level: Easy
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT30M
    15 Minutes
  • Yield:
    6 Servings
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.
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:
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon zest
  • ½ teaspoon black pepper
  • 1 garlic clove, minced
  • 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:
  • 25.56g olive oil
  • 4.26g salt
  • 25.56g Dijon mustard
  • 4.26g sugar
  • 8.52g grated lemon zest
  • 2.13g black pepper
  • 1 garlic clove, minced

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.

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