Lemon Quinoa Salad With Pistachios & Sun-Dried Tomatoes
This vibrant quinoa salad is bursting with flavor and texture. Nutty quinoa is mixed with sweet sun-dried tomatoes, crunchy pistachios, and fresh parsley, then tossed in a zesty lemon dressing. This dish is perfect as a side or light main course, and its colorful presentation makes it a feast for both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 1/2 oz. sun-dried tomatoes (not packed in oil), sliced (about 1/2 cup)
- 1/4 cup shelled & chopped pistachios
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp agave nectar or honey
- 1/8 tsp salt
- 1/8 tsp ground pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
- Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- To the quinoa, add the sun-dried tomatoes, pistachios and parsley. Stir to combine.
- In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
- Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 3 1/2 cups
Nutrition
- Serving Size: 0.5 Cup
- Calories: 174.6 kcal
- Carbohydrate Content: 22.3 g
- Protein Content: 5.2 g
- Fat Content: 7.3 g
- Saturated Fat Content: 0.7 g
- Sodium Content: 84.5 mg
- Fiber Content: 2.7 g
- Sugar Content: 4.2 g
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