Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
User Reviews
4.6
Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
Description
The recipe begins by cooking diced onions in olive oil until soft and slightly browned, then toasting quinoa briefly before simmering it with water, apple cider vinegar, lemon juice, salt, and pepper. The quinoa absorbs these flavors while cooking, resulting in a tart but harmonious grain. After cooking, sun-dried tomatoes, chopped parsley, sliced almonds, and lemon zest are stirred in, adding varied textures and brightness.
Flavor adjustments such as adding sugar to balance acidity or cayenne for heat allow for personal preferences. The salad can be eaten warm immediately after preparation or chilled, and storing it in an airtight container allows flavors to develop further over days.
This dish works well as a light meal or a side salad with varied dishes, bringing a mix of soft grains, chewy tomatoes, fresh herbs, and crunchy nuts. Its acid and seasoning balance make it refreshing and versatile.
Ingredients
- 2 tablespoons olive oil
- onion peeled and diced small, extra-large yellow
- 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 black 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 parsley flat-leaf, chopped
- ½ cup almonds sliced
- 1 teaspoon lemon or to taste, zest
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.
Notes
- Store the salad in an airtight container in the refrigerator for up to five days to allow flavors to develop.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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