Balsamic and Herb Quinoa Salad recipe
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Ingredients
- 2 cups water 1 cup quinoa 1 teaspoon chicken bouillon granules ½ cup frozen baby lima beans water to cover salt and freshly ground black pepper to taste ⅓ 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 ¼ teaspoon salt
Nutrition Info
- 453.4 caloriescarbohydrate: 39.7 gcholesterol: 11.2 mgfat: 27.5 gfiber: 6.5 gprotein: 12.6 gsaturatedFat: 4.5 gservingSize: -sodium: 307.9 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Balsamic and Herb Quinoa Salad
Directions
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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 saucepan.
Place lima beans into the saucepan and add enough water to cover beans by 1 inch, season with salt and pepper. Cover 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.
Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth, pour over quinoa mixture and stir to coat.