INGREDIENTS
1/2 tsp
black pepper
15 oz
canned black beans
1/2 cup
carrot
2 tbsp
dijon mustard
1 cup
fresh basil
10 oz
frozen baby lima beans
3
garlic cloves
1/2 cup
green onions
3 tbsp
lemon juice
2 tsp
lemon rind
3 tbsp
olive oil
1 1/2 cups
quinoa
1 1/4 tsp
salt
1 tsp
sugar
14 oz
tofu
4 cups
tomato
3 cups
vegetable broth