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Balsamic and Herb Quinoa Salad
Balsamic and Herb Quinoa Salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Delicious herb quinoa salad with balsamic dressing featuring fresh mozzarella, almonds, and lima beans - perfect for a satisfying side or meal.
Ingredients:
  • 2 cups water
  • 1 cup quinoa
  • 1 teaspoon chicken bouillon granules
  • 0.5 cup frozen baby lima beans
  • water to cover
  • salt and freshly ground black pepper to taste
  • 0.33333334326744 cup slivered almonds
  • 3 Campari tomatoes, diced
  • 2 tablespoons thinly sliced scallions
  • 2 ounces fresh mozzarella cheese, cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons almond oil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil
  • 1 teaspoon minced garlic
  • 0.25 teaspoon salt
Instructions:
  • In a saucepan, bring 2 cups of water, quinoa, and bouillon granules to a boil. Simmer covered on medium-low heat until quinoa is tender and water is absorbed, for 15 to 20 minutes. Spread cooked quinoa on a baking sheet and refrigerate for about 30 minutes until cooled. Rinse the saucepan.
  • In a saucepan, add lima beans and enough water to cover them by 1 inch. Season with salt and pepper. Cover with a lid and bring to a boil. Reduce heat, simmer for 3 to 4 minutes until tender. Drain, rinse with cold water, and refrigerate for 10 minutes.
  • Toast almonds in a skillet over medium heat for 5 minutes, stirring constantly. Remove from heat and let cool to room temperature for 5 minutes.
  • Combine the quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese in a large bowl.
  • Combine vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt in a small bowl and whisk until smooth. Pour over quinoa mixture and stir well to coat.

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