Sun Dried Tomato Quinoa Salad
This vibrant Sun Dried Tomato Quinoa Salad is a colorful and flavorful dish that elevates any meal. Packed with protein-rich quinoa, tangy sun-dried tomatoes, and fresh herbs, it’s perfect for picnics, barbecues, or as a light lunch. With simple ingredients and easy preparation, you can impress friends and family with this nutritious salad that tastes as good as it looks!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup oil-packed sun-dried tomatoes, chopped
- 1 medium cucumber, diced
- ½ small red onion, finely chopped
- ½ cup fresh basil leaves, torn
- ½ cup feta cheese, crumbled (or vegan alternative)
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce to low and cover until water is absorbed (about 15 minutes).
- While quinoa cooks, chop the sun-dried tomatoes, cucumber, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Once quinoa is fluffy and slightly cooled, combine it in a large bowl with chopped vegetables and feta cheese. Drizzle dressing over the top and mix gently.
- Fold in the fresh basil just before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For added protein, consider incorporating grilled chicken or chickpeas. Substitute sun-dried tomatoes with roasted red peppers for a different twist. Store leftover salad in an airtight container in the fridge for up to three days; keep dressing separate until ready to serve.