Ingredients

• 2 cups water
• 1 cup quinoa
• 1 teaspoon chicken bouillon granules
• 0.5 cups frozen baby lima beans
• water to cover
• salt and freshly ground black pepper to taste
• 0.33 cups slivered almonds
• 3 Camparis tomatoes , diced
• 2 tablespoons thinly sliced scallions
• 2 ounces fresh mozzarella cheese , cut into small chunks

Instructions

1. 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. 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. 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. 4 Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
5. 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.

Nutrition per serving