Enjoy this delicious salad of sun-dried tomatoes on a bed or red quinoa with almonds, parsley, and hints of lemon.
I’ve published more than a few quinoa salads over the years, but this one stands out. I used red quinoa in this sun-dried tomato and quinoa almond salad, but you can use any color quinoa.
You may or may not know that quinoa comes in three main varieties: red, black and white. You may be more familiar with the regular (white) quinoa, but no matter what color you choose, you will be getting a load of nutritional benefits.
Quinoa is high in protein and fiber, the two vitamins I look for in my daily diet. Sun-dried tomatoes have loads of vitamins C and K, while almonds support your skin with vitamin E.
What do I need to make this recipe?
Red quinoa is a great source of fiber and protein, which support our digestive sytem and helps to repair tissues.
Yellow onion supports bone health and contains lots of antioxidants.
Sun-dried tomatoes (in olive oil) are rich in lycopene. This antioxidant can help protect your skin from sun damage.
Parsley is rich in vitamin K, which plays an important role in blood calcium levels.
Almonds contain magnesium and vitamin E, which can help lower blood pressure and improve skin health.
Along with those ingredients, you will need water, olive oil, salt, pepper, and lemon juice.
Steps
HOW DO I PUT IT TOGETHER?
Bring quinoa and water to boil in a small pot. Turn temperature to the lowest and cook until the water is gone. Fluff with a fork.
In a small skillet, heat up the olive oil. Add onion and cook on medium-low until onion is clear (about 2 minutes).
Combine cooked quinoa, onion and the rest of the ingredients together.
Salt and pepper to taste.
Simple Quinoa Salad with Sun-Dried Tomato and Almonds Yum
Ingredients
- ½ cup red quinoa
- 1 cup water
- 1 Tbsp olive oil
- ¼ yellow onion, chopped
- ½ cup sun-dried tomatoes, in olive oil, drained & chopped
- 1 small bunch parsley, chopped
- ½ cup almonds, sliced
- salt, to taste
- pepper, to taste
- 1 Tbsp lemon juice
Instructions
Bring quinoa and water to boil in a small pot. Turn temperature to the lowest and cook until the water is gone. Fluff with a fork.
In a small skillet, heat up the olive oil. Add onion and cook on medium-low until onion is clear (about 2 minutes).
Combine cooked quinoa, onion and the rest of the ingredients together.
Salt and pepper to taste.
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