Black Bean-Quinoa Salad with Basil-Lemon Dressing

  • ChefAmandaLynn Posted: 03/28/11
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    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.

  • GerrieHope Posted: 06/09/11
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    Made this on a 96+ degree day. Used red quinoa and edamame. So refreshing!

  • TanyaMarie Posted: 04/12/11
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    I made this yesterday and LOVED it! This was great

  • CaFoodFan Posted: 07/22/11
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    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.

  • emmmmmmmma Posted: 08/15/11
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    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!

  • LisaMc1061 Posted: 01/19/12
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    This is so good! The recipe makes a huge amount,perfect for taking as lunch for the week!

  • Sachs1 Posted: 04/28/13
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    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.

  • ngsharp Posted: 08/05/12
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    Love this salad. No change in ingredients, but did add extra dressing. Makes alot.

  • Emz101 Posted: 03/08/13
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    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.

  • LeslieR71 Posted: 04/16/12
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    Excellent and great tasting. I used edadame instead of lima beans. Highly recommend for a warm night and great leftover lunch.

  • portland Posted: 04/20/13
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    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.

  • KCSeattle Posted: 05/31/12
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    This was delicious!! Really great for a warm summer evening.

  • DohertyDogs Posted: 04/08/13
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    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.

  • johnnycakes Posted: 09/03/12
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    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.

  • osequin Posted: 04/13/12
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    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.

  • justbake Posted: 03/17/14
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    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!

  • daneanp Posted: 04/23/14
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    Well, I liked it but sadly, the rest of my family did not. I substituted edamame for the lima beans. I thought the amount of dressing was fine as is.

  • CariClarkPhelps Posted: 01/04/14
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    Loved this but swapped the lima beans with Shelled Edamame. I think I'll omit the black beans next time around. Cooking the quinoa with chicken broth was a great substitution too!

  • SarahSz Posted: 06/28/13
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    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!

  • Easyaspie123 Posted: 11/07/13
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    This dish is incredible. The only changes I made were edamame instead of Lima beans, sweet yellow onion, and grape tomatoes because that's what I had on hand. I sautéed spinach and put salad on top. Good hot or cold. So yummy my 2 year loved it

  • CatherineN Posted: 03/10/14
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    Very flavorful...we loved this recipe. I cooked my carrots in with the lima beans so they'd be soft (I am feeding a toddler). I also used dried basil, since that's what I had on hand. I used the substitution 1/3 dried basil for whatever is called for fresh. Since I did 1.5 times the stated dressing (based on comments saying more dressing was better), I used just about .5 cup dried basil and made the dressing first, so the dried herb had time to meld into the dressing well. Plus, I minced the onion, so we got the flavor but not a big bite of onion itself -- it isn't my favorite ingredient. I also used some advice from others' comments, and thought all turned out great: * Washed quinoa thoroughly and soaked for 10 mins prior to cooking; * Used chicken broth instead of veggie * Omitted tofu

  • RubieAnn37 Posted: 03/06/14
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    This recipe is delicious!! My husband whom works against me to eat healthy went back for seconds. We didn't use tofu but everything else was a perfect combination. I'll will definitely make this for BBQ or dinner again.

  • mtaunon Posted: 09/07/13
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    Outstanding and tastes so good! I never cooked with quinoa before and wanted a new salad option for lunch instead of greens. Plus the protein content was great without making me feel over full. I substituted peas instead of Lima beans, added a little more Dijon mustard, and a lot more fresh basil. The carrots added a nice crunch. I heated up the salad for lunch each day and it was delicious! The grilled tofu really added a nice flavor as well. This recipe makes A LOT so you may want to cut the recipe in half.

  • ginacapri Posted: 08/05/14
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    I guess if 1 means would not make again, then that's what I would rate it. It is not that it tastes bad, but it is a lot of work for something that is just so-so.

  • Labluver Posted: 08/08/14
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    I made this minus the tofu(didn't have it on hand) and used lime instead of lemon(also out of) and this came out delicious. We were surprised how much flavor came from, what seemed like, a small amount of dressing. When I mixed the dressing into the quinoa, it seemed to disappear and I thought there wasn't enough but it exploded with flavor. I also used edamame and it was perfect. Definitely making this again!

  • CookingInNJ Posted: 06/10/14
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    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!

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