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.

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad - Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!! (No mayo and great for outdoor events or lunch boxes!)

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.

MY OTHER RECIPES


Lemon, Sun-Dried Tomato, and Almond Quinoa Salad - Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!! (No mayo and great for outdoor events or lunch boxes!)

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.

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad - Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!! (No mayo and great for outdoor events or lunch boxes!)

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.

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad - Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!! (No mayo and great for outdoor events or lunch boxes!)

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad - Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!! (No mayo and great for outdoor events or lunch boxes!)

Print Recipe

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

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.
Only Eats

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Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher

36 comments

  1. I can always count on you for great recipes to plan for my late week/weekend cooking! They’re quick, healthful, and the type of foods we like to eat. Gotta try this–love all the texture and flavors.

    • It’s along the lines of the tabbouleh (I was on a kick a few weeks back when I was making all these…but I could make them every week and not get sick of them!) and I think you’ll love this one, too! You’ll have to LMK your thoughts between this one and the tabbouleh after you make it and if you can pick a favorite :)

    • I made this for dinner and it did not disappoint–really good stuff!! Jon said he can’t pick a favorite between this and the tabouleh and neither can I because of the differences. He thought the quinoa was more citrus-y (but I always use a little extra zest) and he loves nuts in anything. I love the sun dried tomatoes and sautéed onion. We both liked the fresh veggies in the tabouleh and the chewiness of the bulgur. It’s a draw! Have a great 4th!

    • Thanks for trying the recipe and I love hearing what you thought of this one vs. the tabbouleh. I agree with your assessment on both. Quinoa is more citrus-ey and I also think that the sundried tomatoes play that up, or that by adding them it somehow accentuates the citrus, and the nutty crunch is great. But the fresh veggies and the chewiness of the bulgur is awesome with the tabbouleh which is why I couldn’t pick a fave either! Happy Fourth!

    • Would it work with pecans instead of almonds? That’s all I have on hand.

    • If that’s what you have on hand, I say go for it. I would chop them finely though.

  2. Oh, Averie! This quinoa salad sounds WONDERFUL! I love that you used sun-dried tomatoes here – I find that nothing can compare to their sweetness, and I’m totally addicted to them in the summer! Pinned!

  3. I love a good quinoa salad, Averie! Thank you for sharing this one with us. It looks awesome. :D 

  4. This sounds (and looks) really tasty!  Love the sun dried tomatoes in this salad!!  Pinned!

  5. These looks so incredibly delicious!

    Paige
    http://thehappyflammily.com

  6. Avery, I’m your newest fan!

    I accidentally ran into your site while looking for Dinner rolls recipes, and so far, I think I’ve made 5 kinds of cookies from your site, plus chewy rolls, pizzas and salads. Everything came out phenomenal, which is not something I can say for other cooking blog sites.

    I pretty much just make a beeline for your site when I run out of ideas for dinner for my two kids, or when I want to try out a new cookie recipe.

    Yesterday I made your Chico chip cookies with bananas. Oh my lord these cookies are sublime! Chewy and full of banana flavor, with less butter. I’ve always thought that adding bananas would make them cakey, or flat, but they were perfect.

    Thank you for all of your delicious recipes, and I’m looking forward to trying all of them out! (Tonite for dinner I’m making your quinoa salad recipe with lemon and sundries tomatoes).

    Mei

    • Thanks for trying so many recipes and I’m glad they have all came out great for you! That is wonderful and I do know what you mean about not all recipe sites and blogs are created equal but I am glad you’ve had success with mine :)

      Keep me posted what else you make and thanks for your support!

  7. Girl you are killing it with the salads this month!! Seriously, each one gets better than the last. I adore sun dried tomatoes…more than most people I think! I love putting them in salads, and on sandwiches. Pinned this gorgeous salad :)

    • After 6 years of sweets, I am loving some savory :) And I will challenge you to a sundried tomato eating contest next time I see you because I love them WAY more than other people, too! :) Thanks for pinning!

  8. Okay, totally adding this to my dinner recipe arsenal. I’ve been feeling so uninspired with quinoa lately!

  9. Hey Averie! I hope this comment finds you well. This salad looks and sounds absolutely amazing. Great job :)

  10. What a lovely, fresh and colourful salad! I have just discovered the wonderful world of quinoa. I will have to try this! 

  11. I think the almonds make this for sure! I love that crunchy texture they add. Perfect dinner!

  12. This looks soooo wonderful Averie. I am a big sun-dried tomato fan. I love the sweetness and tang if offers a dish. Plus, quinoa salads are totally my thing right now too. And funny you said that about white versus color. I’m the same way, pretty sure they taste the same but I always feel better about eating the tri-colored ones ;) 

  13. Mmmmmmm this sounds delicious. I can’t wait to try it and even without knowing what it tastes like I’m looking forward to the leftovers for my packed lunches.

  14. I’m like you! Sometimes I think I like the idea of quiona better than the quinoa itself. This recipe looks really great though, maybe you converted both of us!

  15. The recipes you have are quite interesting especially for vegans and even those people who are not really vegan but are trying to work on having a healthy diet. This is also good as morning pair to a cup of coffee.

  16. I’m with you on the quinoa but I love the other ingredients in this salad. Pinned and will definitely try, sounds like a great lunch for me (heading back to school soon.)

  17. I found this recipe looking for a dish with lemons in it to share for a women’s night at our church. I eat a plant-based, whole-foods diet, so this recipe is great!!! And my family liked it too! I am wondering if I can print out several copies of your “print recipe” to hand out at the women’s night. Thanks!

    • Thanks for trying the recipe and glad it came out great for you!

      I’d prefer that you tell them about averiecooks.com and send them over to my site and they can poke around and print on their own :) Thanks!

  18. Ok, I made this the other day and I’m so upset that I didn’t really like it. All of the ingredients shouldn’t have made it a huge hit! It tasted really salty. Is that strange?? (and no, I didn’t add salt)

    • If it tasted really salty and you didn’t add salt, then I really don’t know why. Only you know what brands of ingredients you used and maybe the nuts or the sundried tomatoes you used were salted. Thanks for trying the recipe.

    • Jamie Rogers

      No, none of the ingredients were salted. I’m guessing it’s just the combination of ingredients that came across that way to me. Strange.

  19. I stumbled across this recipe while browsing pinterest for sundried tomato recipes and decided to give it a try since I actually had ALL of the ingredients in my pantry. I made it the other day and of course had to taste it right away. It was good but you are so right when you say it tastes even better a day or two after the flavors have had a chance to develop. After two days I ate it cold for dinner and it was delicious! Definitely making it again and I have passed it along to a friend. I highly recommend this one for sure!

    • Thanks for trying the recipe and I’m glad it came out great for you! Glad it ‘developed’ and improved a couple days later and glad you’re passing it along to a friend!

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