Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons olive oil
- 1 1/4 cups water
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- extra-large yellow onion peeled and diced small
- 1 cup quinoa (i use tri-colored)
- 2 tablespoons lemon juice (zest the lemon before juicing it)
- 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 cupâ fisher natural sliced almonds
- 1 teaspoon lemon zest or to taste
- Carbohydrate 0.690500000000001 g
- Cholesterol 0 mg
- Fat 1.75654500072367 g
- Fiber 0.335149997830391 g
- Protein 0.261435 g
- Saturated Fat 0.244491000099924 g
- Serving Size 1 1 cup (92g)
- Sodium 8.18675000251883 mg
- Sugar 0.355350002169609 g
- Trans Fat 0.0669370000195976 g
- Calories 20 calories
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 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.
