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Balsamic and Herb Quinoa Salad

Balsamic and Herb Quinoa Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Base Ingredients

    • 💧 2 cups water
    • 1 cup quinoa
    • 1 teaspoon chicken bouillon granules

  • Vegetables

    • ½ cup frozen baby lima beans
    • 🍅 3 Campari tomatoes, diced
    • 2 tablespoons thinly sliced scallions

  • Cheese/Dairy

    • 2 ounces fresh mozzarella cheese, cut into small chunks

  • Nuts and Oils

    • 🌰 ⅓ cup slivered almonds
    • 3 tablespoons balsamic vinegar
    • 3 tablespoons almond oil
    • 2 tablespoons extra-virgin olive oil

  • Herbs and Spices

    • 2 teaspoons Italian seasoning
    • 🌿 2 teaspoons dried basil
    • 🧄 1 teaspoon minced garlic
    • 🧂 ¼ teaspoon salt

STEPS

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.

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.

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.

4

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

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.

NUTRIENTS

Per 1 serving

🔥

453

Calories

  • 13
    Protein
  • 40
    Carbs
  • 28
    Fats

💡 For enhanced flavor, you can toast the quinoa before boiling.This salad can be made ahead and stored in the fridge for up to 48 hours.Substitute lima beans with edamame for a different texture and slightly sweeter flavor.If you’re vegan, replace mozzarella with a plant-based cheese alternative.