Black Bean-Quinoa Salad

It seems we're on a salad kick lately. This is something we found in Cooking Light magazine. Cooking Light isn't exactly chock full of vegan recipes but this one sounded good and indeed it was. I made a few tweaks based on my taste but mostly followed the recipe:

1 1/2 c. uncooked quinoa
3 c. veg. broth
1 lb. tofu, pressed then cubed
3 Tbs. olive oil, divided
1 1/4 tsp. salt, divided
1/2 c. chopped fresh basil
3 Tbs. lemon juice
2 Tbs. dijon mustard
zest from1 lemon
fresh black pepper to taste
3 cloves garlic, minced
1 c. frozen peas
3 green onions, sliced
1 medium carrod, diced
1 15-oz. can black beans, drained and rinsed
2 medium tomatoes, chopped

Cook quinoa in broth until all the liquid is absorbed, about 20 minutes. Heat 1 Tbs. olive oil in a non-stick skillet over medium high heat and fry tofu with 1/4 tsp. salt until golden brown. Combine remaining olive oil, remaining salt, basil, lemon juice & zest, mustard, black pepper and garlic in a large bowl and whisk to combine. Allow quinoa to cool slightly then add to bowl with remaining ingredients except tomatoes and stir gently. Refrigerate for at least 30 minutes then fold in tomatoes before serving. It's pretty substantial on its own and we just had a piece of toast with hummus on the side.