Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

I can’t believe something so healthy tastes so good.
I’m normally indifferent to quinoa. I mean, it’s quinoa and usually not too earth-shattering. But I couldn’t stop eating this.

It’s a fast, easy dish that’s ready in 20 minutes and packed with big flavors and so much texture.
It happens to be accidentally vegan, gluten-free, with no added sugar, and very little oil or salt.

There’s sweet yellow onion to boost the flavor, chewy and slightly sweet sun-dried tomatoes, Fisher Natural Sliced Almonds for a satisfying crunch, and parsley to add color and a mild herb flavor.
Apple cider vinegar, lemon juice, and lemon zest really brighten up the dish up and beautifully complement the sun-dried tomatoes. I use dry rather than oil-packed sun-dried tomatoes to keep things healthier.

I use tri-colored quinoa and while I don’t think it tastes much different than white quinoa, I like the added color but use your favorite.
The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time and I think it tastes better a day or two after making it. You can either serve it warm or cold and since there’s no mayo it’s a great salad for lunch boxes, picnics, potlucks, and parties

This is a fast, easy dish that’s ready in 20 minutes and packed with big flavors and so much texture. It’s vegan, gluten-free, with no added sugar, and very little oil or salt. There’s sweet yellow onion, chewy and slightly sweet sun-dried tomatoes, sliced almonds for a satisfying crunch, and parsley to add color and a mild herb flavor. Apple cider vinegar, lemon juice, and lemon zest really brighten up the dish up. It’s great right away but it’s a perfect make-ahead recipe because the flavors develop over time and tastes better a day or two after making it. You can either serve it warm or cold and it’s a great salad for lunch boxes, picnics, potlucks, and parties.
Yield: about 4 cups
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:

• 2 tablespoons olive oil
• extra-large yellow onion, peeled and diced small
• 1 cup quinoa (I use tri-colored)
• 1 1/4 cups water
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice (zest the lemon before juicing it)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 cup sun-dried tomatoes (about 3 ounces), sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted)
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup Fisher Natural Sliced Almonds
• 1 teaspoon lemon zest, or to taste

Directions:

1. 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.
2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
3. 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.
4. 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 stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Related Recipes
Tomato, Mozzarella, and Basil Quinoa Salad (GF) – Trying to keep meals healthier and lighter? Make this easy, refreshing and satisfying salad!

Tabbouleh – Never had it? Think couscous or quinoa mixed with vegetables, herbs, lemon and olive oil! Easy, no cooking required, healthy, and packed with so much flavor! (Great for outdoor events because there’s no mayo!)

It’s a great practice really. If you think about it, a pantry shop (which is what I refer to it as) is quite a smart idea. I would guess that John.e and I embark on a ‘pantry shop’ about every six to eight weeks or so. A pantry shop consists of visiting bulk stores or dry-goods stores to top up our pantry with the previously mentioned items, as well as rice cakes, granola bars, oatmeal, couscous, flour, and dried fruits.

We also scour through our local sales flyers and make a list of which grocery stores we will hit up to buy on-sale pantry items. These items mostly consist of canned goods, such as whole tomatoes, tomato sauce, canned beans and legumes, jarred pesto and condiments, and bags and/or boxes of pasta and noodles. These excursions ensure that we always have staples on hand and can pull together a meal quickly and easily.

On Sundays, John.e will usually cook up a batch of quinoa or brown rice or both. Sometimes, there’s some couscous or millet prepared as well. Throughout the week, I’ll add other ingredients to make a complete meal. For example, I can add a can of drained black beans and a can of corn to some of the brown rice and heat it up. Chop a few tomatoes and a bit of lettuce, shred a bit of cheese, and we can have brown rice vegetarian wraps in about 10 minutes.

And that’s exactly how this Sun Dried Tomato and Almond Quinoa Salad recipe was born. I saw a similar recipe online or in a cookbook a few weeks back and decided to make my own version with Sunday’s pre-cooked quinoa. I had a jar of sun dried tomatoes in oil in the fridge, along with fresh parsley and a couple of lemons in the fruit bowl. As, one of those mason jars in our pantry was full of raw, natural almonds. So, a complete meal came together really quickly.

I’ve been preaching this message for quite some time on my blog. A great meal – a wholesome, hearty meal – does not need to be daunting or exhausting. A little weekend preparation can help to make the weeknight routine easier and more manageable. It literally takes a few minutes to rinse some brown rice and toss it into a pot to cook. The best thing about most of these grains is that once the pot of water comes to a boil, you add the grain and a lid, turn the heat down to a simmer and let it go for 30-45 minutes. You don’t even need to babysit it!
Once you’ve prepared your quinoa, simply allow it to completely cool before transferring it to a food-safe container with a tight-fitting lid. Do this for all of your grains. It’s always a good idea to let food cool before refrigerating. This avoids an excess build up of condensation inside the container, which can really affect the dry, fluffiness of your beautifully prepared grain

Once you’ve prepared your quinoa, simply allow it to completely cool before transferring it to a food-safe container with a tight-fitting lid. Do this for all of your grains. It’s always a good idea to let food cool before refrigerating. This avoids an excess build up of condensation inside the container, which can really affect the dry, fluffiness of your beautifully prepared grain!

If you intend to make this dish wholly in advance, you can certainly do so. One recommendation though – leave out the lemon juice and zest until you’re ready to eat. I find that lemon juice tends to lose it’s freshness if it’s added to recipes and eaten later or the next day.

There you have it! Another easy, wholesome, filling, hearty, healthy recipe from Lord Byron’s Kitchen. Sun Dried Tomato and Almond Quinoa Salad makes a great meal on it’s own, or you can pair it with some grilled chicken or salmon if you’re not looking for a completely vegetarian meal. This also makes a great lunch for work. Just pack it into a mason jar and go!

Enjoy, Dear Reader! And, please, don’t forget to share this recipe with your social media friends as well! Cheers!

Ingredients
• 2 tablespoons olive oil
• extra-large yellow onion, peeled and diced small
• 1 cup quinoa (I use tri-colored)
• 1 1/4 cups water
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice (zest the lemon before juicing it)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 cup sun-dried tomatoes (about 3 ounces), sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted)
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup Fisher Natural Sliced Almonds
• 1 teaspoon lemon zest, or to taste

INSTRUCTIONS
1. Add the olive oil and onion to a skillet over medium heat. Cook the onions for five minutes.
2. Next, add the salt, pepper, rice wine vinegar, and sun dried tomatoes. Stir to combine.
3. Add the cooked quinoa and almonds. Toss to coat.
4. Finally, add the parsley, lemon zest, and lemon juice. Toss all together. Turn off the heat and serve immediately.