Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

A plate of quinoa salad mixed with sliced almonds, herbs, and sun-dried tomatoes.

4.60 from 42 votes

Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

This Zesty Quinoa Salad 🍅🍋🥗 includes sundried tomatoes, sliced almonds, and a burst of lemon for a salad that's fast, EASY, and fresh! Lovely bright flavors and loads of texture in this clean-eating salad keeps you full and satisfied! There's no mayo, making this great for outdoor events or lunch boxes!

Prep Time5

Cook Time20

Total Time25

Course: Sides, Salads & Vegetables

Cuisine: American

Keyword: best quinoa salad, cold quinoa salad, easy quinoa salad, sun dried tomato salad, vegan quinoa salad, zesty quinoa salad

Servings: servings

Calories: 327cal

Author: Averie Sunshine

Equipment

1 large skillet

Ingredients

2 tablespoons olive oil
extra-large yellow onion peeled and diced small
1 cup quinoa I use tri-colored
1 ¼ cups water
2 tablespoons apple cider vinegar
2 tablespoons lemon juice zest the lemon before juicing it
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
½ cup sun-dried tomatoes about 3 ounces, sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted)
½ cup chopped flat-leaf parsley
½ cup sliced almonds
1 teaspoon lemon zest or to taste

Instructions

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 serve it chilled after a hour or so in the fridge.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days. The flavors develop over time and I think it tastes at least as good, if not better, a day or two after making it.

Nutrition