Lemon, Sun-Dried Tomato and Almond Quinoa Salad

So being sick kind of stinks! Well not so much kind of, more like really!! I missed going to the pool at work and I spent yesterday “nannying” from the couch. I felt bad that I couldn’t do anything to keep the kids busy:( I also missed the Saints game. We had bought my dad tickets for Father’s Day, and last night my sister and I had to miss it because we were sick! Being sick also means that I don’t get to be in the kitchen as much as usual! I did however get a chance to make this recipe. It took me a while, and I started to feel a little sick while in the process, but I managed to complete it:)

So what’s in Ellie’s Belly today?

Today there is some Lemon, Sun-Dried Tomato and Almond Quinoa Salad. I found this salad not too long ago, and I knew right away that I needed to make it because it was so darn pretty. If you haven’t noticed yet, I am all about pretty food. Lots of colors really catch my attention. The colors of this salad work so well together! The deep reds, the bright green, and the tan Quinoa are very pleasing to the eyes!

Blog Pic #113This was the first time I made a recipe with quinoa, and it will not be my last. I really really liked it! It has a nice texture and taste!! Speaking of texture, this salad has a whole lot of it! The chewy sun-dried tomatoes, the crunchy almonds, and the grainy texture of the quinoa. It was bursting with texture and was a party in my mouth! I love a good crunch in my food, so I loved this salad!

Blog Pic #115The lemon flavor in this salad was quite strong! I love lemon, so I loved it, but if you’re not a big lemon person, you may want to back off on the lemon some! This salad is a wonderful salad to bring to summer parties. It even says so on the blog I got the recipe from. It doesn’t have any mayo, so you don’t need to worry about it being in the sun! It can be served hot or cold. I ate it hot the night I made it, but I’ve been enjoying it straight from the fridge since! I definitely prefer it hot, but both ways are delicious!

Blog Pic #116Do yourself a favor and go get some ingredients to make this multi textured, beautifully colored, and wonderfully healthy salad!! Here’s the recipe from averiecooks.com

Blog Pic #114

http://www.averiecooks.com/2015/06/lemon-sun-dried-tomato-and-almond-quinoa-salad.html

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 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.
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