Black Bean-Quinoa Salad with Basil-Lemon Dressing

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 tbsp

olive oil, divided

1 1/4 tsp

salt, divided

1 cup

chopped fresh basil

3 tbsp

fresh lemon juice

2 tbsp

Dijon mustard

1 tsp

sugar

2 tsp

grated lemon rind

1/2 tsp

freshly ground black pepper

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