Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

Name: Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; extra-large yellow onion; 1 cup quinoa; 1 ¼ cups water; 2 tablespoons apple cider vinegar; 2 tablespoons lemon juice; 1 teaspoon salt; ½ teaspoon pepper; ½ cup sun-dried tomatoes; ½ cup chopped flat-leaf parsley; ½ cup sliced almonds; 1 teaspoon lemon zest

User Reviews

4.6

120 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
327 kcal
Course
Side Dish, Salad
Cuisine
American

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

Jade Rice

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This Zesty Quinoa Salad 🍅🍋🥗 includes sundried tomatoes, sliced almonds, and a burst of lemon for a salad that's fast, EASY, and fresh! Lovely bright flavors and loads of texture in this clean-eating salad keeps you full and satisfied! There's no mayo, making this great for outdoor events or lunch boxes!

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Ingredients

Servings

2 tablespoons olive oil
extra-large yellow onion peeled and diced small
1 cup quinoa I use tri-colored
1 ¼ cups water
2 tablespoons apple cider vinegar
2 tablespoons lemon juice zest the lemon before juicing it
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
½ cup sun-dried tomatoes about 3 ounces, sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted)
½ cup chopped flat-leaf parsley
½ cup sliced almonds
1 teaspoon lemon zest or to taste

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Instructions

To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begun to barely brown, about 7 minutes.
Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
Add the water, apple cider vinegar, lemon juice (zest the lemon before juicing it), salt, pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed. While it’s cooking, chop the remaining ingredients.
Transfer quinoa to a large bowl and add the sun-dried tomatoes, parsley, almonds, lemon zest, and stir to combine.
Taste, check for seasoning balance, and if necessary add more salt, pepper, or possibly a pinch of sugar if you prefer it sweeter to balance the acids, or a pinch of cayenne adds heat. Dish can be served warm and immediately or serve it chilled after a hour or so in the fridge.

Equipments used:

Notes

Storage: Store in an airtight container in the fridge for up to 5 days. The flavors develop over time and I think it tastes at least as good, if not better, a day or two after making it.

Nutrition Information

Show Details

Serving 1serving Calories 327kcal (16%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.003g Sodium 607mg (25%) Potassium 854mg (24%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 760IU (15%) Vitamin C 19mg (21%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 327 kcal

% Daily Value*

Serving	1serving
Calories	327kcal	16%
Carbohydrates	39g	13%
Protein	11g	22%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.003g	0%
Sodium	607mg	25%
Potassium	854mg	18%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	760IU	15%
Vitamin C	19mg	21%
Calcium	82mg	8%
Iron	4mg	22%