Balsamic and Herb Quinoa Salad

Ingredients

• Salad:
• 2 cups water
• 1 cup quinoa
• 1 teaspoon chicken bouillon granules
• 1/2 cup frozen baby lima beans
• Water to cover
• Salt and freshly ground black pepper to taste
• 1/3 cup slivered almonds
• 3 Campari tomatoes, diced
• 2 tablespoons thinly sliced scallions
• 2 ounces fresh mozzarella cheese, cut into small chunks
• Dressing:
• 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
• 1/4 teaspoon salt

Directions

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.