Black Bean-Quinoa Salad with Basil-Lemon Dressing

Quinoa contains more protein than any other grain. In this recipe, edamame is a delicious substitute for Lima beans. For an attractive serving, serve the salad on a pillow of fresh herbs or spinach.
Combine quinoa and vegetable stock in a saucepan; bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15 minutes or until the broth is absorbed and the quinoa is tender. Remove from heat.Arrange the tofu on several layers of paper towels; cover with additional paper towels. Let stand for 5 minutes. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Saute the tofu for 9 minutes or until lightly browned. Remove from heat; allow to cool completely.Combine the remaining 2 tablespoons of oil, remaining 1 teaspoon of salt, basil, and the next 6 ingredients (except garlic) in a large bowl; whisk together until smooth. Add the quinoa.Prepare the Lima beans according to the directions on the package, without adding salt or fat. Allow to cool completely. Add Lima beans, tofu, sliced tomatoes, green onions, sliced carrots, and black beans to the quinoa mixture; mix gently. Store, covered, in the refrigerator until ready to serve.