Sun-Dried Tomato, Spinach and Quinoa Salad Recipe

Sun-Dried Tomato, Spinach and Quinoa Salad Recipe

How To Make Sun-Dried Tomato, Spinach and Quinoa Salad

Enjoy the fresh, Mediterranean flavors of this quinoa salad, made with sun-dried tomatoes and spinach, dressed in lemon juice, olive oil, and pepper flakes.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

For Salad:

  • 1cupquinoa,rinsed in a fine-mesh colander
  • cupoil-packed sun-dried tomatoes,drained and chopped
  • 2cupsfresh spinach,or arugula, roughly chopped
  • cupalmonds,sliced
  • ¼tspolive oil
  • salt,to taste

For Lemon Dressing:

  • 2tbspolive oil
  • 2tbsplemon juice
  • 2garlic cloves,pressed or minced
  • 1tspDijon mustard
  • ½tspsalt
  • pinchred pepper flakes
  • freshly ground black pepper,to taste

Instructions

  1. Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.

  2. Cook for about 15 minutes until the quinoa has absorbed all of the water. reducing heat as time goes on to maintain a gentle simmer.

  3. Remove from heat, cover, and let the quinoa rest for 5 minutes to fluff up.

Lemon Dressing:

  1. Meanwhile, to prepare the dressing. Whisk together the olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Season to taste with freshly ground black pepper.

To Assemble:

  1. Toast the almonds by warming ¼ teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently to not burn, until they are golden and fragrant.

  2. Transfer the toasted almonds to a medium-sized serving bowl to cool.

  3. Once the quinoa is done cooking, fluff it with a fork and then transfer it into a serving bowl. Drizzle all of the dressing on top and toss to combine.

  4. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.

Nutrition

  • Calories: 315.92kcal
  • Fat: 16.99g
  • Saturated Fat: 1.92g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.40g
  • Polyunsaturated Fat: 3.84g
  • Carbohydrates: 33.80g
  • Fiber: 5.50g
  • Sugar: 0.80g
  • Protein: 9.61g
  • Sodium: 223.90mg
  • Calcium: 76.61mg
  • Potassium: 573.51mg
  • Iron: 3.16mg
  • Vitamin A: 76.78µg
  • Vitamin C: 16.97mg
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