Sun Dried Tomato and Almond Quinoa Salad

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 759kcal

Author: Lord Byron's Kitchen

A light and refreshing salad prepared with healthy pantry ingredients, this Sun Dried Tomato and Almond Quinoa Salad is delightfully easy to make and a great way to use up any leftover quinoa!

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Ingredients

2 tablespoons olive oil
1 large onion, finely diced
6 cups quinoa, cooked
2 tablespoons rice wine vinegar
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sun dried tomatoes packed in oil, drained and diced
1/4 cup fresh parsley, chopped (plus more for garnish - optional)
1/2 cup whole almonds, unsalted, roughly chopped

Instructions

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

Nutrition