Black Bean-Quinoa Salad with Basil-Lemon Dressing

The variety of textures and colors was wonderful, but the dressing was not as flavorful as it could have been. I think there just wasn't enough dressing, next time I would double the amount of dressing.

Made this on a 96+ degree day. Used red quinoa and edamame. So refreshing!

I made this yesterday and LOVED it! This was great

My husband loves his red meat, but I try to serve at least one meatless meal a week. I substituted edamame for the lima beans to up the protein and make it more filling as a main dish. I'll be putting this into my menu rotation. I also really like the dressing and have made it for other salads. It even tastes good without the basil when making it for a tossed salad.

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!

This is so good! The recipe makes a huge amount,perfect for taking as lunch for the week!

Really good flavors and easily adaptable to what you have in the pantry. I followed others recommendations and increased the dressing, which is needed if you plan on leftovers. Even our 3 yr old liked it. Tofu, beans, and quinoa are staples of our diet so I am pleased to discover this recipe.

Love this salad. No change in ingredients, but did add extra dressing. Makes alot.

I really wanted to like this recipe, but it just didn't taste good to me. The quinoa turned out mushy, and honestly it just had that cardboard healthy flavor to me. I wouldn't make this again.

Excellent and great tasting. I used edadame instead of lima beans. Highly recommend for a warm night and great leftover lunch.

this is the best quinoa salad recipe that i have tried. all the different flavors and textures work well together. i especially liked the lemon-mustard dressing.

This was delicious!! Really great for a warm summer evening.

Terrific! Nice textures and colors. Flavors meld well. Even my carnivore husband really likes it. Would be nice at a picnic, but can certainly stand on its own.

I made this salad without the tofu or lima beans and served it as a side dish to halibut. It was delicious...nice and light and very flavorful.

This recipe is outstanding. I made a few tweaks. The main one is I used Israeli couscous instead of the quinoa. I omitted the tofu, added a splash of red wine vinegar to the dressing, and substituted shelled edamame for the lima beans. I would recommend adding a little more dijon mustard as the couscous absorbed the dressing quickly. A great summer dish for any time of year.