CookPal AI
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Balsamic and Herb Quinoa Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Base Ingredients

    • đź’§ 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

    • 🌰 â…“ 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
    • 🧂 ÂĽ 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

  • 13g
    Protein
  • 40g
    Carbs
  • 28g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.