How To Make Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette
Enjoy a perfectly rich and flavorful mix of lettuce, quinoa, sun-dried tomatoes, with a bold balsamic vinaigrette in this Sun Dried Tomato Quinoa Salad!
Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes
Serves:
Ingredients
- 5ozbaby spring lettuce blend
- ¼cupbasil ribbons
- 1¼cupsquinoa,cooked and chilled
- ⅓cupparmesan cheese,shaved, slightly crumbled
- ½cupalmonds,chopped and toasted
- ¼cupsun dried tomatoes,julienned, packed in olive oil, chopped, well-drained
For Balsamic Vinaigrette:
- ¼cupoil,from jar of sun dried tomatoes
- 2tbspbalsamic vinegar
- 1tspgarlic,minced
- 1tsphoney
- 1tspdijon mustard
- salt and freshly-ground black pepper,to taste
Instructions
-
For the dressing, combine all of the dressing ingredients in a jar, cover with the lid, and shake to blend.
-
In a salad bowl, layer together the spring lettuce blend, basil, quinoa, parmesan, almonds, and sun dried tomatoes.
-
Shake dressing again and pour over salad.
-
Toss to coat and serve immediately.
Nutrition
- Calories: 495.88kcal
- Fat: 29.21g
- Saturated Fat: 4.12g
- Trans Fat: 0.06g
- Monounsaturated Fat: 16.10g
- Polyunsaturated Fat: 7.95g
- Carbohydrates: 44.17g
- Fiber: 6.85g
- Sugar: 5.15g
- Protein: 16.85g
- Cholesterol: 8.43mg
- Sodium: 346.60mg
- Calcium: 242.96mg
- Potassium: 660.56mg
- Iron: 4.08mg
- Vitamin A: 90.52µg
- Vitamin C: 3.14mg
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