Sun-dried tomato and quinoa salad offers a vibrant twist on traditional grain salads, pairing hearty textures with lively flavors. This dish combines the nutty fluffiness of quinoa with the intense, tangy sweetness of sun-dried tomatoes for a colorful and satisfying meal.
The salad balances creamy, savory, and bright notes. Sun-dried tomatoes deliver a concentrated burst of umami and acidity that complements the mild, earthy quinoa. Fresh herbs add a lively aroma, making each bite refreshing and flavorful.
Its quick, easy preparation and attractive presentation make this salad ideal for make-ahead lunches or light dinners. The mix of textures and colors enhances its visual and taste appeal.
Why This Sun-Dried Tomato Quinoa Salad Recipe Works So Well
This salad stands out as a nutritious, tasty dish suitable for busy schedules. Its ingredient combination provides satisfying texture and flavor harmony, and the simple preparation fits any cooking experience.
- Easy to Prepare and Make-Ahead – Cooked quinoa and soaked sun-dried tomatoes can be prepared in advance for quick assembly.
- Balanced Flavor Profile – Umami-rich tomatoes pair with bright lemon acidity and fresh herbs, producing a creamy and tangy finish.
- Textural Contrast – Fluffy quinoa contrasts with chewy sun-dried tomatoes and optional crunchy nuts, enhancing the eating experience.
- Versatile and Appealing – Fits vegetarian, vegan, and gluten-free diets, suitable for family meals or entertaining.
- Minimal Cleanup and Simple Serving – All components combine in one bowl, easing serving and cleaning.
Essential Ingredients for Sun-Dried Tomato Quinoa Salad
Using simple staples, this salad delivers a gourmet-level blend of nutrition and flavor. Each ingredient balances taste, texture, and freshness.
- Quinoa – A complete plant protein with a subtle nutty flavor, supporting the salad’s dressing and components.
- Sun-Dried Tomatoes – Provide concentrated sweetness and tangy umami. Use oil-packed for moisture or dry-packed with soaking for chewiness.
- Fresh Herbs (Basil, Parsley) – Add herbal brightness to cut through richness.
- Lemon Juice – Offers acidity to balance and highlight flavors.
- Extra-Virgin Olive Oil – Adds healthy fat and richness, blending flavors cohesively.
- Feta Cheese (Optional) – Supplies creamy tang and depth if dairy is preferred.
- Toasted Nuts (Pine Nuts or Walnuts) – Bring crunch and nutty undertones, enhancing texture contrast.
Step-by-Step Guide to Making Sun-Dried Tomato and Quinoa Salad
This vibrant salad comes together easily with deliberate steps that maximize flavor and texture.
- Prepare the Quinoa – Rinse thoroughly under cold water to remove bitterness. Cook in salted boiling water until fluffy yet separate. Drain excess water and cool completely.
- Hydrate Sun-Dried Tomatoes – Soak dry-packed tomatoes in warm water until soft. Drain and finely chop to distribute flavor evenly.
- Mix the Dressing – Whisk lemon juice, olive oil, salt, and pepper to balance acidity and richness. Adjust seasoning carefully.
- Combine Salad Ingredients – Toss cooked quinoa, chopped sun-dried tomatoes, and fresh herbs. Pour dressing over and stir to coat evenly.
- Add Optional Extras – Fold in feta and toasted nuts for creamy and crunchy textures.
- Let Rest and Serve – Let the salad rest at room temperature or chilled for at least 30 minutes to meld flavors.
Best Side Dishes to Pair with Sun-Dried Tomato and Quinoa Salad
This fresh, flavor-packed salad pairs best with light sides that complement its zest and texture.
- Grilled Lemon-Herb Chicken – Adds protein and smoky flavor, keeping the meal light.
- Steamed Asparagus with Garlic – Offers fresh, crisp green notes contrasting tomatoes and cheese.
- Roasted Mediterranean Vegetables – Eggplant, zucchini, and peppers echo Mediterranean flavors.
- Simple Arugula Salad with Balsamic Vinaigrette – Provides peppery acidity balancing quinoa’s earthiness.
- Warm Pita Bread or Flatbread – Offers softness and serves as a vehicle for the salad.
- Chilled Cucumber and Mint Yogurt Dip – Cool and creamy, ideal on warmer days.
- Lemon-Herb Grilled Shrimp – Light seafood complementing citrus and herbs.
Optimal Storage and Reheating for Leftover Sun-Dried Tomato Quinoa Salad
Ensure the salad’s texture and flavor last by following these tips:
- Cool completely before placing in airtight containers to prevent sogginess.
- Refrigerate up to 3 days to keep herbs fresh and flavors vibrant.
- Reheat gently in a microwave in short intervals or in an oven covered with foil to retain moisture.
- Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
- Add fresh lemon juice or olive oil when reheating to refresh brightness and texture.
Common Questions About This Recipe
Can I substitute brown rice or couscous for quinoa?
Yes. Brown rice or couscous can replace quinoa if preferred. Adjust cooking times and liquid amounts accordingly.
How should I prepare dry-packed sun-dried tomatoes?
Soak them in warm water for about 20 minutes until softened. Drain and chop finely before adding.
Is this salad suitable for a vegan diet?
Yes. Omit feta cheese or replace with plant-based cheese or nutritional yeast.
Can I make this salad in advance for meal prep?
Yes. It stores well and flavors improve after resting. Prepare quinoa and tomatoes ahead, then toss before serving or pack for lunches.
What’s the best way to avoid an oily salad?
Use oil-packed tomatoes sparingly or rinse excess oil. Measure olive oil carefully and adjust lemon juice and seasoning to keep balance.
Sun-Dried Tomato and Quinoa Salad
Equipment
- Medium pot To cook quinoa
- Bowl For soaking sun-dried tomatoes and mixing salad
- whisk To mix dressing
Ingredients
- 1 cup quinoa rinsed thoroughly
- 1/2 cup sun-dried tomatoes oil-packed or dry-packed and soaked
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons extra-virgin olive oil
- 1/4 cup feta cheese crumbled, optional
- 2 tablespoons toasted pine nuts or walnuts optional
- salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water to remove bitterness. Cook in salted boiling water until fluffy yet separate. Drain excess water and cool completely.
- If using dry-packed sun-dried tomatoes, soak them in warm water until soft. Drain and finely chop to distribute flavor evenly.
- Whisk lemon juice, olive oil, salt, and pepper to balance acidity and richness. Adjust seasoning carefully.
- Toss cooled quinoa, chopped sun-dried tomatoes, and fresh basil and parsley together. Pour dressing over and stir to coat evenly.
- Fold in crumbled feta cheese and toasted nuts if using for creamy and crunchy textures.
- Let the salad rest at room temperature or chilled for at least 30 minutes to meld flavors before serving.
Notes
- Make-ahead convenience: Cook quinoa and soak sun-dried tomatoes in advance for quick salad assembly.
- Adjust ingredients: Use oil-packed tomatoes sparingly or rinse excess oil to avoid an oily salad.
- Storage tips: Cool completely before refrigerating in airtight containers for up to 3 days. Freeze portions for up to 2 months.
- Reheating advice: Reheat gently in short microwave intervals or oven covered with foil. Add fresh lemon juice or olive oil to refresh flavor.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.