Black Bean Quinoa Salad with Basil Lemon Dressing

This recipe made enough salad to feed an army. Luckily, with a bit of doctoring, it was also quite tasty. I substituted butter beans, since I don't care for limas, but otherwise followed the recipe closely. My quinoa was still very soupy when it was fully cooked, so I ended up draining off the excess broth. This worked well, though it seemed a bit wasteful. When the dish was complete, I found it to be rather bland (the dijon mustard was the predominant flavor). To remedy this, I topped each serving with a sprinkle of crumbled goat cheese and some crushed red pepper. Yum! And I think we'll be eating it for the next week or so, given the vast quantities we now have on hand.