Yield:
10 servings (serving size: 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

ginacapri's Review

TanyaMarie
August 05, 2014
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.

emmmmmmmma
June 06, 2016
And whats your point?

Donnamaz
August 17, 2016
You're right! That's so hilarious.

CookingInNJ's Review

DohertyDogs
June 10, 2014
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!

Made an account to give this one 5 stars!

GerrieHope
June 20, 2015
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. 

Tasty

kennelgirlbev
June 07, 2017
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.

johnnycakes's Review

aplesauce
September 03, 2012
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.

emmmmmmmma's Review

Lola
August 15, 2011
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!

justbake's Review

justbake
March 17, 2014
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!

SarahSz's Review

ngsharp
June 28, 2013
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!