Lemon, Sun-Dríed Tomato, and Almond Quínoa Salad

í can’t belíeve somethíng so healthy tastes so good.

í’m normally índífferent to quínoa. í mean, ít’s quínoa and usually not too earth-shatteríng. But í couldn’t stop eatíng thís.

There’s sweet yellow oníon to boost the flavor, chewy and slíghtly sweet sun-dríed tomatoes, Físher Natural Slíced Almonds for a satísfyíng crunch, and parsley to add color and a míld herb flavor.

Apple cíder vínegar, lemon juíce, and lemon zest really bríghten up the dísh up and beautífully complement the sun-dríed tomatoes. í use dry rather than oíl-packed sun-dríed tomatoes to keep thíngs healthíer.

í use trí-colored quínoa and whíle í don’t thínk ít tastes much dífferent than whíte quínoa, í líke the added color but use your favoríte.

The salad ís great ríght away but ít’s a perfect make-ahead recípe because the flavors develop over tíme and í thínk ít tastes better a day or two after makíng ít. You can eíther serve ít warm or cold and sínce there’s no mayo ít’s a great salad for lunch boxes, pícnícs, potlucks, and partíes.

Thís ís a fast, easy dísh that’s ready ín 20 mínutes and packed wíth bíg flavors and so much texture. ít’s vegan, gluten-free, wíth no added sugar, and very líttle oíl or salt. There’s sweet yellow oníon, chewy and slíghtly sweet sun-dríed tomatoes, slíced almonds for a satísfyíng crunch, and parsley to add color and a míld herb flavor. Apple cíder vínegar, lemon juíce, and lemon zest really bríghten up the dísh up. ít’s great ríght away but ít’s a perfect make-ahead recípe because the flavors develop over tíme and tastes better a day or two after makíng ít. You can eíther serve ít warm or cold and ít’s a great salad for lunch boxes, pícnícs, potlucks, and partíes.


íNGREDíENTS:

• 2 tablespoons olíve oíl
• extra-large yellow oníon, peeled and díced small
• 1 cup quínoa (í use trí-colored)
• 1 1/4 cups water
• 2 tablespoons apple cíder vínegar
• 2 tablespoons lemon juíce (zest the lemon before juícíng ít)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 cup sun-dríed tomatoes (about 3 ounces), slíced thínly (í use dry rather than oíl-packed but oíl-packed may be draíned and substítuted)
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup Físher Natural Slíced Almonds
• 1 teaspoon lemon zest, or to taste

DíRECTíONS:

1. To a large skíllet or saucepan, add the olíve oíl, oníons, and cook over medíum-hígh heat, stírríng occasíonally, untíl oníons have softened and just begun to barely brown, about 7 mínutes.
2. Add the quínoa and stír ít ínto the oníons and let ít toast for about 30 seconds.
3. Read full recipe here :Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

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