Name: Sun Dried Tomato Quinoa Salad with Balsamic Vinaigrette Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 5 oz baby spring lettuce blend; ¼ cup basil ribbons; 1¼ cups cooked and chilled quinoa; ⅓ cup shaved, slightly crumbled parmesan cheese; ½ cup chopped and toasted almonds; ¼ cup julienned, packed in olive oil, chopped, well-drained sun dried tomatoes; For Balsamic Vinaigrette:; ¼ cup from jar of sun dried tomatoes oil; 2 tbsp balsamic vinegar; 1 tsp minced garlic; 1 tsp honey; 1 tsp dijon mustard; to taste salt and freshly-ground black pepper

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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