4.6 from 120 votes
Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
This Lemon, Sun-Dried Tomato, and Almond Quinoa Salad features toasted quinoa cooked with onions, apple cider vinegar, and lemon juice for a lightly tangy base. Sun-dried tomatoes and parsley add depth and freshness, while sliced almonds contribute crunch. The salad can be served warm or chilled and has balanced salt, pepper, and acid flavors to brighten the quinoa's nuttiness.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
327 kcal
Course:
Side Dish, Salad
Cuisine:
American
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.
Cup of Yum
Notes
- Store the salad in an airtight container in the refrigerator for up to five days to allow flavors to develop.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 327
% 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.