Outstanding for when the grapes are luscious and ripe!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
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
Instructions
- 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.
- Leave out the chicken bouillon to make this dish vegetarian.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 308 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent flavor, especially if the almonds are well toasted.
This turned out super yummy! Best served fresh or soon after adding the dressing. Will vertically be making this yummy dish again soon.
Substituted frozen peas for the Lima beans. Good side salad. Taste as you add the dressing, the balsamic flavoring was a little much.
used the recipe as a base to make something similar from an Indian millet… worked perfectly…found myself scraping the pot
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.