Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette

User Reviews

5

30 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    4

  • Course

    Salad

  • Cuisine

    American

Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette

This salad combines cooked and chilled quinoa with baby spring lettuce, fresh basil ribbons, shaved Parmesan cheese, toasted almonds, and chopped sun-dried tomatoes. Tossed with a balsamic vinaigrette made from olive oil (including the oil from sun-dried tomatoes), balsamic vinegar, garlic, honey, and Dijon mustard, the result is a fresh, textured salad with bright, tangy, and subtly sweet flavors.

Description

Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette features a base of cooked quinoa chilled before combining with a mix of baby spring lettuce and delicate fresh basil ribbons. Shaved Parmesan adds salty richness while toasted almonds contribute crunch and nutty depth. Chopped sun-dried tomatoes provide concentrated tomato flavor and a slight chewiness enhanced by their oil.

The salad is dressed with a balsamic vinaigrette made by shaking together olive oil reserved from the sun-dried tomatoes along with balsamic vinegar, minced garlic, honey, Dijon mustard, salt, and pepper. This dressing lightly coats all ingredients, imparting a balanced acidity, a touch of sweetness, and garlic aroma that ties the components together.

This dish works well as a light lunch or a side salad to accompany grilled meats or roasted vegetables. Its varied textures—from crunchy almonds to tender quinoa and leafy greens—make it satisfying while still fresh. The balsamic vinaigrette can be prepared ahead and shaken before serving.

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Ingredients

Servings
  • 5 oz. lettuce baby spring blend
  • 1/4 cup basil ribbons
  • 1 1/4 cups quinoa cooked and chilled
  • 1/3 cup Parmesan Cheese slightly crumbled, shaved
  • 1/2 cup almonds chopped and toasted
  • 1/4 cup sun dried tomatoes chopped (reserve oil, julienned, well drained, packed in olive oil

Balsamic Vinaigrette

  • 1/4 cup olive oil oil from jar of sun dried tomatoes
  • 2 Tbsp balsamic vinegar
  • 1 tsp garlic minced
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground

Instructions

  1. For the dressing combined all of the dressing ingredients in a jar, cover with lid and shake to blend.
  2. In a salad bowl layer together spring lettuce blend, basil, quinoa, parmesan, almonds and sun dried tomatoes. 
  3. Shake dressing again and pour over salad.
  4. Toss to coat and serve immediately.
  5. Recipe source: Cooking Classy
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Overall Rating

5

30 reviews
Excellent

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