Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes
Whip up this vibrant lemon quinoa salad in minutes. Pistachios and sun-dried tomatoes add crunch and color, and the salad is gluten-free and vegan.
Servings: 3 Cups
Calories: 174.6kcal
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 ½ ounces sun-dried tomatoes not packed in oil, sliced (about ½ cup)
- ¼ cup shelled & chopped pistachios
- ¼ cup chopped flat-leaf parsley
- 1 ½ tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon agave nectar or honey
- ⅛ teaspoon salt
- ⅛ 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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
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
