5 from 30 votes
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.
Prep Time
20 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
4
Course:
Salad
Cuisine:
American
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
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