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Balsamic and Herb Quinoa Salad

suzyk

"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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Ingredients

1 h 20 m servings 453 cals
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

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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Directions

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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.

Footnotes

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

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Reviews

Read all reviews 4
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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...

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