In my search to eat more healthy, less processed food, I came across a Black Bean and Quinoa Salad on http://www.cookinglight.com/ that I modified to better fit the tastes of my family.  I find Tofu offensive (processed) and have never been a big Lima bean fan, so I left the tofu out and replaced the limas with edamame.

Ingredients:

• 1/2 cup uncooked Quinoa
• 1 cup Vegetable Broth
• 2 Tbl Olive Oil
• I tsp Sea Salt (or to taste)
• Fresh Ground Pepper) to taste
• 1 cup chopped fresh Basil
• Juice from two Lemons
• Lemon zest from lemon
• 3-4 Garlic Cloves, minced
• 3 medium tomates, chopped
• 1 cup shelled Edamame Beans
• 1/2 cup sliced Green Onions
• 1/2 cup chopped Carrot
• 1 (15 ounce) can Black Beans, rinsed and drained

1. Cook the Quinoa according to the package directions (I have found most are 2 cups liquid to 1 cup quinoa) using the vegetable broth instead of water.
2. Combine the olive oil, salt, pepper, basil, lemon juice, lemon zest, and garlic in a bowl and whisk until blended.
3. Combine dressing with the quinoa, then stir in the remaining ingredients.

My wife likes this salad room temperature, however, it is meant to be served chilled.

Enjoy!