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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entrees, Salads
Cuisine: American
Keyword: Gluten Free, Vegan, Vegetarian
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