2 C. no-salt added chicken broth
1 C. quinoa
1/2 C. frozen baby lima beans
salt, to taste
freshly ground pepper, to taste
1/3 C. slivered almonds
3 Campari tomatoes, diced
2 T. thinly sliced scallions
2 oz. fresh mozzarella cheese, cut into small chunks
3 T. balsamic vinegar
3 T. almond oil
2 T. EVOO
2 t. Italian seasoning
2 t. dried basil
1 t. minced garlic
1/4 t. salt
Bring chicken broth, qiunoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed 15-20 minutes. Spread quinoa on 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 to taste. 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, 3-4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
Cook at 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, EVOO, italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.