Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty quinoa salad with sun-dried tomatoes, almonds, fresh parsley, and a bright lemon dressing. Light, satisfying, and packed with texture, it's mayonnaise-free and perfect for lunch boxes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup sliced almonds
- 1 teaspoon lemon zest (or to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 593mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 37mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.