Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette
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Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette
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.
Ingredients
- 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
- For the dressing combined all of the dressing ingredients in a jar, cover with lid and shake to blend.
- In a salad bowl layer together spring lettuce blend, basil, quinoa, parmesan, almonds and sun dried tomatoes.
- Shake dressing again and pour over salad.
- Toss to coat and serve immediately.
- Recipe source: Cooking Classy