Balsamic and Herb Quinoa Salad

Balsamic and Herb Quinoa Salad

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suzyk 1

"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!"
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1 h 20 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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 saucepan.
  2. 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.
  3. 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.
  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 bowl until smooth; pour over quinoa mixture and stir to coat.


  • Cook's Note:
  • Leave out the chicken bouillon to make this dish vegetarian!



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...

used the recipe as a base to make something similar from an Indian millet... worked perfectly...found myself scraping the pot

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