How to Make Balsamic and Herb Quinoa Salad - A Step-by-Step Guide

Quinoa is a versatile and nutritious grain that is perfect for creating delicious and healthy salads. With its nutty flavor and light, fluffy texture, it pairs perfectly with a variety of herbs and seasonings. One of our favorite quinoa salad recipes is the Balsamic and Herb Quinoa Salad. This dish is not only simple to make, but it's also packed with flavor and wholesome ingredients.

This salad is a wonderful option for a light lunch or a colorful side dish to accompany any main cour...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4

  • 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.
  • Nutrition

    453 cal.

    • Total Fat: 28g
    • Saturated Fat: 5g
    • Cholesterol: 11mg
    • Sodium: 308mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 7g
    • Total Sugars: 5g
    • Protein: 13g
    • Vitamin C: 14mg
    • Calcium: 174mg
    • Iron: 4mg
    • Potassium: 567mg