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Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes

A lemony quinoa salad tossed with sun-dried tomatoes, pistachios and parsley in a simple olive oil and lemon dressing. It keeps well in the fridge and eats fine cold or at room temperature.

6 cups · 30 min · salad · American · vegetarian

Ingredients

  • 2 cup quinoa
  • 4 cup water
  • 3 ounce sun-dried tomatoes, not packed in oil, sliced (about 1/2 cup)
  • ½ cup pistachios, shelled and chopped
  • ½ cup flat-leaf parsley, chopped
  • 3 tablespoon fresh lemon juice
  • 4 tablespoon extra-virgin olive oil
  • 1 teaspoon agave nectar or honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Method

  1. 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.
  2. Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
  3. To the quinoa, add the sun-dried tomatoes, pistachios and parsley. Stir to combine.
  4. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
  5. Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.

Notes

Serve or refrigerate, covered, until ready to serve.