Balsamic and Herb Quinoa Salad


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!

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
40 mins
Total Time:
1 hrs 20 mins



  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.

  5. 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.

Cook's Note:

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
Vitamin C 14mg 71%
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.

You’ll Also Love