Balsamic and Herb Quinoa Salad

Herb quinoa salad with balsamic dressing is made with fresh mozzarella cheese, almonds, and lima beans and is a hearty side dish or lunch.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 453 Calories

Ingredients

• water to cover
• 2 cups water
• 1 teaspoon minced garlic
• salt and freshly ground black pepper to taste
• 2 teaspoons dried basil
• 2 teaspoons Italian seasoning
• 1 teaspoon chicken bouillon granules
• 3 tablespoons balsamic vinegar
• 1 cup quinoa
• 2 tablespoons extra-virgin olive oil
• 3 Campari tomatoes, diced
• 2 tablespoons thinly sliced scallions
• 2 ounces fresh mozzarella cheese, cut into small chunks
• 3 tablespoons almond oil
• 0.25 teaspoon salt
• 0.33333334326744 cup slivered almonds
• 0.5 cup frozen baby lima beans

Recipe Instructions

Step 1

Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse the saucepan.

Step 2

Place lima beans into the saucepan and add water to cover beans by 1 inch; season with salt and pepper. Cover the saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.

Step 3

Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove the skillet from heat and cool almonds to room temperature, about 5 minutes.

Step 4

Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.

Step 5

Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a small bowl until smooth; pour over quinoa mixture and stir to coat.