QUINOA SALAD
I basically used this recipe but made a few changes. I deleted the tofu altogether, used chicken broth and added some fresh parsley and cilantro because I did not have enough fresh basil. I added avocado just before serving. I also halved the recipe which still made about 6 cups.
Ingredients
- 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
Preparation
- 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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