Lemon Sun-Dried Tomato Almond Quinoa Salad
Bright, nutty quinoa salad with caramelized onions, tart lemon, chewy sun-dried tomatoes, and toasted almonds. Mediterranean flavors balanced between acid, salt, and gentle sweetness. Serve at room temperature as a side dish, light lunch, or make-ahead desk meal. This version toasts the quinoa in onion-infused oil for deeper flavor and includes fresh lemon zest for citrus intensity.
Ingredients
- 2 tablespoon olive oil
- 1 whole yellow onion, extra-large, peeled, diced small
- 1 cup quinoa, tri-colored preferred
- 1 ¼ cup water
- 2 tablespoon apple cider vinegar
- 2 tablespoon lemon juice, fresh
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup sun-dried tomatoes, choppedfresh cherry tomatoes halved0.75 cupswap
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- ½ cup flat-leaf parsley, chopped
- ½ cup sliced almonds
- 1 teaspoon lemon zest, or to taste
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add diced onions and cook, stirring occasionally, until softened and lightly browned.
- 3
Add quinoa to the skillet and stir to coat, toasting briefly.
- 4
Pour in water, apple cider vinegar, and lemon juice.
- 5
Add salt and pepper, reduce heat to low, cover, and cook until liquid absorbs.
- 6
While quinoa cooks, chop parsley, sun-dried tomatoes, and almonds.
- 7
Transfer cooked quinoa to a large bowl.
- 8
Fold in sun-dried tomatoes, parsley, almonds, and lemon zest.
- 9
Taste and adjust seasoning with salt, pepper, sugar, or cayenne as needed.
Tips
Toast quinoa in the onion oil for 30 seconds before adding liquid to develop nutty flavor and improve texture.
Zest lemon before juicing to capture oils and prevent waste; adjust final zest amount by taste preference.
Serve at room temperature or chilled; salad holds well for 3 days, with dressing flavors melding overnight.
Good to Know
Cover and refrigerate up to 3 days. Flavors deepen on day 2. Stir before serving; add extra lemon juice or oil if dressing absorbed.
Prepare all components the day before. Combine 2-4 hours before serving to allow flavors to meld without texture loss.
At room temperature or chilled. Serve as a side to grilled chicken or fish, or pair with hummus and pita for a vegetarian meal. Portion into containers for grab-and-go lunches.
Common Mistakes
Do not skip the quinoa toasting step to avoid mushy, bland texture.
Do not oversalt before tasting; quinoa absorbs seasoning as it cools.
Do not add dressing ingredients until ready to serve if holding longer than 2 hours to prevent soggy salad.
Substitutions
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FAQ
Can I make this salad ahead?
Yes. Prepare components separately and combine 2-4 hours before serving. Or assemble fully and refrigerate up to 3 days; stir and refresh with a squeeze of lemon juice before serving.
What if I don't have sun-dried tomatoes?
Substitute halved fresh cherry tomatoes (use 0.75 cup) or roasted red peppers. Flavor will be lighter and fresher rather than concentrated and tangy.
Can I freeze this salad?
Not recommended. Quinoa becomes mushy after thawing, and the textural contrast with almonds and tomatoes is lost. Store in refrigerator only.