Lemon, Sun-Dried Tomato, and Almond Quinoa Salad

• Produce

  • 1 2 cup sun-dried tomatoes (about 3 ounces
  • 1/2 cup Flat-leaf parsley
  • 1 tsp Lemon, zest, or to taste
  • 1 Yellow onion, large

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Liquids

  • 1 1/4 cups Water

• Other

  • 1/2 cup Fisher natural sliced almonds

Found on averiecooks.com

Description

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 Fisher Natural Sliced Almonds
• 1 teaspoon lemon zest, or to taste

Directions

• 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. Add the quinoa and stir it into the onions and let it toast for about 30 seconds. 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 its cooking, chop the remaining ingredients. 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.