Ingredients
Salad:
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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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½ 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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⅓ 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
Dressing:
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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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¼ teaspoon salt
Directions
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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.
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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.
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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.
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Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
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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)
| 453 | Calories |
| 28g | Fat |
| 40g | Carbs |
| 13g | Protein |
| 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.
