Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
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
How to Make It
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.
Instead of the lima beans, I choose to use edamame too. This worked fine. Plus, I flavored the tofu by first marinating the cut tofu in a little ponzu & thai sweet chili sauce then using this marinade as a sauce omitting the salt, mustard and olive oil later. It only takes about 15 to 30 minutes to marinate the cut tofu in a baggie. BTW I used fresh Thai Holy Basil from my garden in place of the regular basil for a Thai twist on this recipe. THANKS for the jumping off point.....
1 12oz Shelled frozen package non-gmo Edamame
For the Marinade:
2 tablespoons ponzu
2 tablespoons Thai Sweet chili sauce
For the dressing:
Left over marinade
2 teaspoons grated lime rind (zest)
3 tablespoon fresh lime juice
1 cup roughly torn Thai Holy Basil or Thai Basil
Optional -- 1 to 2 tablespoons some light flavored oil such as grapeseed or sunflower and a couple of splashes of good quality Thai fish sauce
A friend made this for a potluck and it was so good I was craving it days later. I begged for the recipe the next time I saw her and thankfully she remembered where she'd found it! She garnished this with thin slices of fresh lemon, which added a little more lemony zing! to the whole. The dressing was perfect. All in all, I've never enjoyed quinoa more than I did in this salad.
I made this exactly as written except i substituted frozen pass for the limbs beans. The quinoa soaks up all the dressing and carries that delicious flavor throughout the rest of the salad, so you don't need to make extra. This was so good and very filling. Make extra -- it tastes even better the next day! I'm going to be making this frequently.
This was really good! I didn't use lima beans (and meant to sub edamame but forgot!), and didn't have carrot or onion (and added corn), but followed the recipe pretty well otherwise. I used a little maple syrup instead of sugar and that was yummmm. My husband who doesn't like tofu normally liked it in this, and liked everything about it! So did my almost 2 year old! I'm making it again :) Thanks!
Followed suggestions and doubled the dressing, but kept remaining ingredient portions as the author listed them. We personally found the dressing to be overpowering, especially salty and garlicy. Ended up cooking extra quinoa after the fact to bring those flavors under control. My suggestion would be to make the recipe as written and then decide if extra dressing is needed. After the additional quinoa was added (which brought it back to the original quinoa to dressing proportion), it was perfect!
An outstanding and very filling vegetarian option for a summer BBQ. So much better than BBQ chicken or a burger, IMHO. I used frozen shelled edamame instead of lima beans, and I used halved cherry tomatoes. I forgot to add carrots and scallions, but still yummy!
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