Balsamic and Herb Quinoa Salad

Name: Balsamic and Herb Quinoa Salad
Total time: 80
Yield: 4
Ingredients: 2 cups water; 1 cup quinoa; 1 teaspoon chicken bouillon granules; 0.5 cup frozen baby lima beans; water to cover; salt and freshly ground black pepper to taste; 0.33333334326744 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; 0.25 teaspoon salt

Recipe by suzyk from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

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2 cups water
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1 cup quinoa
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1 teaspoon chicken bouillon granules
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0.5 cup frozen baby lima beans
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water to cover
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salt and freshly ground black pepper to taste
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0.33333334326744 cup slivered almonds
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3 Campari tomatoes, diced
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2 tablespoons thinly sliced scallions

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2 ounces fresh mozzarella cheese, cut into small chunks
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3 tablespoons balsamic vinegar
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3 tablespoons almond oil
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2 tablespoons extra-virgin olive oil
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2 teaspoons Italian seasoning
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2 teaspoons dried basil
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1 teaspoon minced garlic
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0.25 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.