Sun-Dried Tomato and Quinoa Salad
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.
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
- ½ cup sun-dried tomatoes oil-packed or dry-packed and soaked
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons extra-virgin olive oil
- ¼ 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.
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