Directions

1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat.
   
2. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
   
3. Place mushrooms in a dry skillet over medium-high heat. Cover and cook until they sweat out all of their moisture. Add 1 tablespoon aged balsamic until absorbed. Remove from heat and let cool completely.
   
4. For the Vinaigrette: Combine lemon olive oil, salt, ground pepper, chopped basil, garlic, grated lemon rind, sugar, Sicilian lemon white balsamic and Dijon mustard in a large bowl. Stir with a whisk until blended. Add quinoa and mix well.
   
5. Cook lima beans according to package directions, without salt or fat. Cool completely. Add the lima beans, mushrooms, chopped tomatoes, green onions, shredded carrots, and black beans to quinoa.
   
6. Stir gently to combine. Store, covered, in refrigerator until ready to serve.