Rating: 4.5 stars
36 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

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.

Maureen Callahan
Recipe by Cooking Light March 2006

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
10 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

232 calories; calories from fat 24%; fat 6.2g; saturated fat 0.6g; mono fat 3.7g; poly fat 1.2g; protein 9.8g; carbohydrates 35.1g; fiber 6.7g; iron 3.8mg; sodium 722mg; calcium 68mg.
Advertisement