Description
Serve this cold salad 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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 small bowl until smooth; pour over quinoa mixture and stir to coat.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Servings: 4