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!

suzyk

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
40 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

Instructions Checklist
  • 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 saucepan.

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  • Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover 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 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 bowl until smooth; pour over quinoa mixture and stir to coat.

Cook's Note:

Leave out the chicken bouillon to make this dish vegetarian!

Nutrition Facts

453 calories; protein 12.6g 25% DV; carbohydrates 39.7g 13% DV; fat 27.5g 42% DV; cholesterol 11.2mg 4% DV; sodium 307.9mg 12% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2014
Quinoa novices but trying to eat healthy grains more. This was a good introduction. Complex but subtle taste. I quartered grape tomatoes because I had extra-BOGO week at the store. I think 2 tsp basil 2 tsp Italian was overkill and will opt for 2 tsp total. Read More
(3)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/15/2014
Quinoa novices but trying to eat healthy grains more. This was a good introduction. Complex but subtle taste. I quartered grape tomatoes because I had extra-BOGO week at the store. I think 2 tsp basil 2 tsp Italian was overkill and will opt for 2 tsp total. Read More
(3)
Rating: 4 stars
02/17/2017
This turned out super yummy! Best served fresh or soon after adding the dressing. Will vertically be making this yummy dish again soon. Read More
Rating: 5 stars
06/10/2015
used the recipe as a base to make something similar from an Indian millet... worked perfectly...found myself scraping the pot Read More
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Rating: 4 stars
01/12/2016
Substituted frozen peas for the Lima beans. Good side salad. Taste as you add the dressing the balsamic flavoring was a little much. Read More