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Black Bean and Quinoa Salad with Basil Lemon Dressing

Black Bean and Quinoa Salad with Lemon-Basil Dressing

The other day I hopped onto Pinterest for a few minutes.  Which turned into an hour.  I went on to look for something specific that I can’t even remember right now.  And ended up pinning a bunch of DIY projects for hubby.  Have you seen the site Shanty 2 Chic?  This site is full of great DIY projects.  I found enough projects to last a really long time.  Hubby says they require a few more tools than he has though.   A couple of my favorites are the Restoration Hardware inspired sideboard and the farmhouse table. There are also plenty of smaller projects too.  Interior decorating is definitely not my forte.  We have been in this house about a year and a half and it definitely needs some decor help.

I have a ton of ideas I have pinned.  One of my goals for May is to finish the photo wall I started after Christmas and finish sewing my kitchen curtains. If I can finish those I will find one other small project to start.

On to the recipe for today.

I was looking for quinoa recipes and went to which is one of my go-to sources for recipes.  One of the recipes I found was this protein packed black bean and quinoa salad.  The weather is warmer which always make me start to eat lighter meals.  This one is perfect. The basil-lemon dressing gives it a really light and fresh flavor.  This recipe makes a lot so there will be plenty of leftovers for lunches later in the week.


Black Bean and Quinoa Salad with Basil-Lemon Dressing

Black Bean and Quinoa Salad with Basil Lemon Dressing

Total Time: 30 minutes

Yield: 10 servings

1 cup




  • 1 1/2 cups uncooked quinoa
  • 3 cups water
  • 1 (14-ounce) package extra firm tofu, cut into 1/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoons salt
  • 1 cup chopped fresh basil
  • juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (10-ounce) package frozen shelled edamame
  • 2-3 tomatoes, chopped
  • 1/2 cup sliced green onions
  • 1/2 cup chopped carrot
  • 1 (15-ounce) can black beans, rinsed and drained (or 2 cups if using un-canned)


  1. Combine the quinoa and water in a medium saucepan. Bring to boil. Reduce heat to simmer and simmer for about 15 minutes, until water is absorbed.
  2. LIghtly press the tofu between a couple paper towels. Heat 1 Tbs oil in a large skillet. Add tofu and cook until browned on all sides. Let cool.
  3. Combine 2 Tbs oil, salt, basil, lemon juice and zest, mustard, sugar, black pepper, and garlic in a large bowl. Add the quinoa.
  4. Cook the edamame according to package directions. Let cool a bit.
  5. Add the edamame, black beans, tomatoes, green onions, and carrots to the quinoa. Stir to combine. Store in the refrigerator until ready to serve.


Adapted from Cooking Light

What are you favorite sources for home decor ideas?  Favorite places to buy home decor?

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  1. This looks incredible!! Right up my alley!

  2. this sounds so good! i love salads like this :)

  3. oh wow, this looks wonderful! I am loving all of these ingredients :) looks very satisfying!

  4. Thanks for the new DIY inspiration link, will head over to check it out. Found your recipe thx to Gimme Some Oven, it looks delish! Pinned!

    • Thanks Heidi! I’m still waiting for hubby to make me a DIY farmhouse table


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