Recipes Salad Grains Quinoa Salad Recipes Balsamic and Herb Quinoa Salad 4.6 (7) 5 Reviews 3 Photos 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! Submitted by suzyk Updated on September 14, 2023 Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 40 mins Total Time: 1 hr 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 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 ⅓ 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 ¼ 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 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. Recipe Tip Leave out the chicken bouillon to make this dish vegetarian. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 453 Calories 28g Fat 40g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 453 % Daily Value * Total Fat 28g 35% Saturated Fat 5g 23% Cholesterol 11mg 4% Sodium 308mg 13% Total Carbohydrate 40g 14% Dietary Fiber 7g 23% Total Sugars 5g Protein 13g 25% Vitamin C 14mg 16% Calcium 174mg 13% Iron 4mg 21% Potassium 567mg 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.