Balsamic and Herb Quinoa Salad Recipe

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.

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.