Black Bean-Quinoa Salad With Basil-Lemon Dressing

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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 tablespoons olive oil, divided

1 1/4 teaspoons salt, divided

1 cup chopped fresh basil

3 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 teaspoon sugar

2 teaspoons grated lemon rind

1/2 teaspoon freshly ground black pepper

3 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

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