Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 Servings
I seem to be striking out lately!! This recipe is just ok. Sutton says it was blah. I didn’t like the sun-dried tomato/parsley focus, and I was hoping for a stronger pistachio flavor. The quinoa seemed a little dry to me also. I think cooking it in vegetable broth would help with that. All-in-all, I would say that there are better quinoa salad recipes out there. And I’m going to find them!!
Sutton Rated: 2
Angie Rated: 2
Source of original recipe: http://www.cookincanuck.com/2013/10/lemon-quinoa-salad-with-pistachios-sun-dried-tomatoes/
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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
- 1. 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.
- 2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- 3. To the quinoa, add the sun-dried tomatoes, pistachios and parsley. Stir to combine.
- 4. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
- 5. Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.
- Servings : 4
- Ready in : 25
- Course : Side
- Recipe Type : Quick and Easy
- Ingredient : Quinoa
Instructions
- 1. 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.
- 2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- 3. To the quinoa, add the sun-dried tomatoes, pistachios and parsley. Stir to combine.
- 4. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
- 5. Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.
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