There are quinoa salads for every occasion, and this one screams summer.
The great thing about making vegan sandwiches for lunch this week is that I’m putting my sun-dried tomatoes to good use!
You might be thinking that I already shared a lemon quinoa recipe, but that one had turmeric (it’s yellow as hell, right) and this one doesn’t. It’s got lemon, but also sun-dried tomatoes and apple cider vinegar, so really screams freshness. If you don’t like turmeric, give this one a try – it’s also got more salt and oil because of the cooked onions. I do like this one better, so if you HAD to choose, this one’s got my higher vote.
3 tbsp olive oil
Extra large yellow onion, diced small
1 1/2 c quinoa
3 1/4 c water
3 tbsp apple cider vinegar
Juice of 1 lemon
1 1/2 tsp salt
1/2 tsp pepper
1 c sun-dried tomatoes in oil (about 1/2 jar, drained)
1 c chopped parsley (about 3/4 bunch)
2 tsp lemon zest (1/2 lemon)
Red chili pepper flakes, to taste
In a large sauce pan or pot, cook the onion in the oil on medium-high heat until browned, about 5 minutes. Add the quinoa and stir to toast, about 30 seconds. Add the water, vinegar, lemon juice, salt and pepper, and reduce heat to low. Cover and cook for about 15 minutes or until the water is absorbed. While cooking, chop the tomatoes (if needed) and parsley. Add to the quinoa, and add lemon zest and more salt & pepper to taste. Add red chili pepper flakes to taste. Serves 4-5, or six smaller servings.
- The original recipe for this had 1 c sliced almonds as well, which I’ve removed, so go nuts if you want to!
- I find 1/4 – 1/2 tsp red pepper flakes ideal for just the right amount of heat, and I usually don’t add any more salt and pepper after the quinoa’s cooked.
- If you can get them, Bela Sun Luci has sun-dried tomatoes in oil that are already julienne cut to save you time!