Balsamic And Herb Quinoa Salad

• Salad:
• 2 cups water
• 1 cup quinoa
• 1 teaspoon chicken bouillon granules
• 1/2 cup frozen baby lima beans
• water to cover
• salt and freshly ground black pepper to taste
• 1/3 cup slivered almonds
• 3 Campari tomatoes, diced
• 2 tablespoons thinly sliced scallions
• 2 ounces fresh mozzarella cheese, cut into small chunks
• Dressing:
• 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
• 1/4 teaspoon salt

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.

salad, water, quinoa, chicken bouillon granules, frozen baby lima beans, water, salt, almonds, tomatoes, scallions, mozzarella cheese, dressing, balsamic vinegar, almond oil, extravirgin olive oil, italian seasoning, basil, garlic, salt

Taken from www.allrecipes.com/recipe/238336/balsamic-and-herb-quinoa-salad/ (may not work)