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 GOOD LUCK!
Black Bean-Quinoa Salad with Basil-Lemon Dressing
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.
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- Calories: 232
- Calories from fat: 24%
- Fat: 6.2g
- Saturated fat: 0.6g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.2g
- Protein: 9.8g
- Carbohydrate: 35.1g
- Fiber: 6.7g
- Cholesterol: 0.0mg
- Iron: 3.8mg
- Sodium: 722mg
- Calcium: 68mg
- 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
- 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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