Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes

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Whip up this vibrant quinoa salad in minutes. Pistachios and sun-dried tomatoes add crunch and color, and the salad is gluten-free and vegan.
Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes | cookincanuck.com #quinoa #vegetarian

This is a day to celebrate! Liz of The Lemon Bowl is having a baby boy, and a whole group of bloggers are honoring her and her little one with a virtual baby shower, hosted by Kristen of Dine & Dish, Rachel of Rachel Cooks and Sheila of Eat2Gather. To make the shower truly about Liz, we all made recipes with lemon, true to the name of Liz’s blog.

lizs-baby-shower

If you are already a fan of Liz’s blog, you’ll know that she went through an amazing weight loss transformation and focuses on healthy, creative recipes that use seasonal ingredients. Right up my alley!

Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes | cookincanuck.com #quinoa #vegetarian

Liz and I have yet to meet in person, but through our online interactions (as bloggers tend to enjoy), I feel as though I know her. She is warm, funny and clearly primed to become the mother to two little boys (her little guy, Asher, is going to be a great big brother).

Congratulations, Liz! Enjoy your virtual shower. I just wish we could do it in person.

This easy salad features one of my favorite grains, quinoa. It is tossed with a handful of shelled pistachios, sun-dried tomatoes and an easy lemon vinaigrette. Healthy and full of flavor, it’s perfect for a baby shower or an easy side dish for your next meal.

Be sure to scroll down to see the list of the amazing dishes that other friends are bringing to the shower.

The recipe:

In a medium saucepan, combine the quinoa and water. (This is the quinoa that I use.)

Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.

Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes | cookincanuck.com #quinoa #vegetarian

Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.

To the quinoa, add the sun-dried tomatoes, pistachios and parsley. Stir to combine.

Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes | cookincanuck.com #quinoa #vegetarian

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes | cookincanuck.com #quinoa #vegetarian

Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.

Scroll to the bottom for the complete recipe.

Here is what others are bringing to the shower:

Appetizers

Beverages

Salads

Main Dish

Desserts

Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes

Whip up this vibrant quinoa salad in minutes. Pistachios and sun-dried tomatoes add crunch and color, and the salad is gluten-free and vegan.
5 from 1 vote
Print Pin Rate
Course: Entrees, Salads
Cuisine: American
Keyword: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 Cups
Calories: 174.6kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 1/2 ounces sun-dried tomatoes not packed in oil, sliced (about 1/2 cup)
  • 1/4 cup shelled & chopped pistachios
  • 1/4 cup chopped flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon agave nectar or honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper

Instructions

  • In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
  • Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
  • To the quinoa, add the sun-dried tomatoes, pistachios and parsley. Stir to combine.
  • In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
  • Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.

Notes

WW (Old Points) 4 / WW (Points+) 5

Nutrition

Serving: 0.5Cup | Calories: 174.6kcal | Carbohydrates: 22.3g | Protein: 5.2g | Fat: 7.3g | Saturated Fat: 0.7g | Sodium: 84.5mg | Potassium: 15.4mg | Fiber: 2.7g | Sugar: 4.2g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

  6. Rachel Cooks says

    This looks awesome, Dara! Love the combination of the pistachios and sun-dried tomatoes with that wonderfully light dressing. I bet the flavors really shine through. Thanks for participating in Liz’s shower!

    Reply

  11. kelley says

    Love these flavors, Dara. I have some cherry tomatoes I dehydrated earlier this month that I think would be sublime here! This is the kind of salad I love making and then snacking on through the week!!

    Reply

  13. Liz @ The Lemon Bowl says

    This salad is stunning and I have never seen a more beautiful photo of pistachios in my life!! Love the flavor and texture combos in this dish, Dara. You know me too well!! I can’t wait to meet you in person one day!! xoxox Thank you!!

    Reply

  25. Alyssa says

    Gorgeous! I love everything about this salad Dara. It looks absolutely amazing and your mouthwatering photos are making me want a bite right now!

    Reply

  26. Jessica @ Floptimism says

    I love the idea of combining pistachios and lemon with sundried tomatoes! The pictures make the salad look so fresh. I wanted to let you know that I featured this post on my blog’s Weekend Wrap Up because I loved it so much. Thank you for another delicious idea, and enjoy your weekend!

    Here’s the link to the wrap-up if you’re interested — feel free to stop by and grab a badge, if you like!
    http://www.floptimism.com/2013/10/weekend-wrap-up-pumpkin.html#more-1844

    Reply

  28. Thomas says

    I seriously hate internet recipe commenters. 26 comments and not one can get past the pretty pictures of the page. Okay people, here is what you came to read. Feedback on whether you should try this or if all those pictures were smoke and mirrors to convince you to eat healthy food. This recipe will lead you through a tragic flaw. You really should triple it cause there might not be enough for others. Let me just start by saying, I don’t like people messing with the recipe before trying the original. I feel it is too early to start improvising and could impact the outcome. Well, I did make one change which I think the author would agree wasn’t a bad thing. I added some lemon zest to the dressing. Does it need it? Probably not. Would I do add it again? Oh yeah, it adds a really good punch of lemon. Although I have only made it once, I think this receipes is one of those your can probably eyeball once you have the quinoa cooking. You might also wonder, now that I have made it would I change it? Oh heck yeah! This is truely perfect as it but you could easily add some feta cheese or a dash of heat from spices. The texture is light and fluffy. The flavor is bold with lemon and mild across the other ingredients. You can really taste each, nothing gets lost. This could easily be paried with a sandwich, grilled chicken or steak. If you are vegetarian, I’m not sure you would find this filling. Even if you eat 2 rice bowls full like I just did. Way to go Dara, mighty tasty.

    Reply

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