Balsamic and Herb Quinoa Salad Recipe

Cook Time: 25 minutes

Ingredients:

Salad:

• 2 cups water
• 1 cup quinoa
• 1 teaspoon chicken bouillon granules
• cup frozen baby lima beans
• Water to cover lima beans
• Salt and freshly ground black pepper, to taste
• 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
• teaspoon salt

Directions:

1. In a saucepan, bring 2 cups of water, quinoa, and chicken bouillon granules to a boil. Once boiling, reduce the heat to medium-low, cover, and let simmer until the quinoa is tender and the water is absorbed, around 15 to 20 minutes.
2. Spread the cooked quinoa on a baking sheet and refrigerate for about 30 minutes to cool down. Rinse the saucepan afterward.
3. In the same saucepan, place the lima beans and add water to cover them by 1 inch. Season with salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes until the beans are tender.
4. Drain the lima beans and rinse them under cold water to stop the cooking process. Refrigerate until cool, approximately 10 minutes.
5. While the beans are cooling, toast the slivered almonds in a skillet over medium heat for about 5 minutes, stirring constantly. Once toasted, remove the skillet from the heat and allow the almonds to cool to room temperature.
6. In a large bowl, combine the cooled quinoa, lima beans, toasted almonds, diced tomatoes, sliced scallions, and mozzarella chunks.
7. In a separate small bowl, whisk together the balsamic vinegar, almond oil, olive oil, Italian seasoning, dried basil, minced garlic, and salt until smooth. Pour this dressing over the quinoa mixture and stir to combine evenly.

Recipe Tip: For a vegetarian version, omit the chicken bouillon granules.

Nutrition Facts (per serving):

• Calories: 453
• Fat: 28g (35% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 11mg (4% DV)
• Sodium: 308mg (13% DV)
• Total Carbohydrate: 40g (14% DV)
• Dietary Fiber: 7g (23% DV)
• Total Sugars: 5g
• Protein: 13g (25% DV)
• Vitamin C: 14mg (16% DV)
• Calcium: 174mg (13% DV)
• Iron: 4mg (21% DV)
• Potassium: 567mg (12% DV)

* 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 based on available data and may vary for all ingredients.

Origin Story:

The quinoa salad with balsamic and herbs is a modern American dish, which reflects the increasing trend towards healthy, plant-based eating. Quinoa, a grain originally cultivated by the ancient civilizations of the Andes Mountains in South America, was considered a sacred food by the Incas. It was dubbed the "mother of all grains" for its exceptional nutritional value. With the rise of quinoa's popularity in Western diets in the early 21st century, it became a key ingredient in many salads and health-conscious dishes. The addition of balsamic vinegar and fresh herbs like basil and Italian seasoning adds a Mediterranean flair, combining the ancient with the contemporary.

Regional Variations:

Though quinoa originates in the Andes, the salads fusion of flavors from both the Mediterranean and American cuisines makes it versatile across regional boundaries. In Mediterranean countries, dishes often use olive oil, balsamic vinegar, and fresh mozzarella, which are incorporated into this quinoa salad to create a delightful mix of textures and tastes. In contrast, North American versions might include other grains like barley or farro, as well as different vegetables such as corn or bell peppers, depending on seasonal availability.

What Makes It Unique:

This quinoa salad stands out from similar dishes due to its unique use of balsamic vinegar as a primary dressing element, which gives it a slightly tangy and complex flavor profile. While many quinoa salads use lemon or vinaigrette-based dressings, balsamic vinegar's rich, sweet-and-sour flavor adds depth. Additionally, the use of lima beans and toasted almonds provides a hearty texture and a balance of protein, fiber, and healthy fats, making it more filling than your average side salad. The combination of fresh mozzarella and quinoa also adds an unusual twist, offering both creaminess and bite in every mouthful.

Where It's Usually Served:

This dish is typically served as a side salad at family gatherings, picnics, or barbecues. Its refreshing yet filling nature makes it an excellent accompaniment to grilled meats or as a stand-alone lunch for vegetarians or those seeking a lighter meal. It can also be served in more formal settings as a starter or as part of a Mediterranean-themed menu. The salad's vibrant colors and mix of textures make it an eye-catching addition to any meal.

Interesting Facts:

1. Quinoa is not technically a grain, but a pseudocereal, which means it is a seed that is prepared and consumed similarly to grains. It is naturally gluten-free, making it a popular choice for people with gluten intolerance.

2. The addition of lima beans adds a unique touch. These beans are not only delicious but packed with fiber, which helps with digestion and maintains a feeling of fullness.

3. Almonds, which are toasted in the recipe, are known to be rich in healthy fats and protein. They provide a crunchy texture that contrasts nicely with the creamy mozzarella and tender quinoa.

4. Balsamic vinegar, originating from Italy, is made by fermenting grape juice and aging it for several years. Its deep flavor profile enhances the overall taste of the salad.

5. This salad is an excellent choice for meal prep. It can be made in advance, and the flavors actually improve after a day or two in the refrigerator, making it an ideal option for busy weekdays.

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