Receta Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes
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.
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!
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.
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.
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
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 1/2 oz. 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 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp agave nectar or honey
- 1/8 tsp salt
- 1/8 tsp 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
Calories 174.6 / Total Fat 7.3g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 86.1mg / Total Carbohydrates 22.3g / Fiber 2.7g / Sugars 4.1g / Protein 5.2g / WW (Old Points) 4 / WW (Points+) 5
2.2
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gluten-free,
pistachio,
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salad,
sun-dried tomato,
vegan,
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