Serve this cold quinoa salad with balsamic dressing as a delicious summer side to your favorite grilled meat, or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It’s such a nice, healthy alternative to pasta and rice!
Ingredients
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
- ¼ teaspoon salt
Salad
- 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
- 1/3 cup slivered almonds
- 3 Campari tomatoes, diced
- 2 tablespoons thinly sliced scallions
- 2 ounces fresh mozzarella cheese, cut into small chunks
Directions
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.
Recipe Tip
Leave out the chicken bouillon to make this dish vegetarian.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 453 | |
% Daily Value * | |
Total Fat28g | 35% |
Saturated Fat5g | 23% |
Cholesterol11mg | 4% |
Sodium308mg | 13% |
Total Carbohydrate40g | 14% |
Dietary Fiber7g | 23% |
Total Sugars5g | |
Protein13g | |
Vitamin C14mg | 71% |
Calcium174mg | 13% |
Iron4mg | 21% |
Potassium567mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this