Zesty Quinoa Salad — Fast, easy, and fresh! Bright flavors and loads of texture! This clean-eating salad keeps you full and satisfied! Healthy never tasted so good!! (No mayo and great for outdoor events or lunch boxes!)
Table of contents
Zesty Quinoa Salad Recipe
I can’t believe something so healthy tastes so good. I’m normally indifferent to quinoa. I mean, it’s quinoa and usually not too earth-shattering. But I couldn’t stop eating this.
It’s a fast, easy dish that’s ready in 20 minutes and packed with big flavors and so much texture.
It happens to be accidentally vegan, gluten-free, with no added sugar, and very little oil or salt.
There’s sweet yellow onion to boost the flavor, chewy and slightly sweet sun-dried tomatoes, Fisher Natural Sliced Almonds for a satisfying crunch, and parsley to add color and a mild herb flavor.
Apple cider vinegar, lemon juice, and lemon zest really brighten up the dish up and beautifully complement the sun-dried tomatoes. I use dry rather than oil-packed sun-dried tomatoes to keep things healthier.
What’s in Zesty Quinoa Salad?
To make this accidentally vegan quinoa salad, you’ll need:
- Olive oil
- Yellow onion
- Quinoa
- Water
- Apple cider vinegar
- Lemon juice and zest
- Salt and pepper
- Sun-dried tomatoes
- Fresh parsley (mint or basil are also great)
- Fisher Natural Sliced Almonds
How to Make Easy Quinoa Salad
This is such an easy salad to make! It tastes more impressive than it really is to make!
Follow these simple straightforward directions:
- Cook the onion in an oiled skillet until it softens.
- Add the dry quinoa to the skillet and toast for about 30 seconds before adding in the water, apple cider vinegar, lemon juice, salt, and pepper.
- Let the quinoa cook until all the liquid has been absorbed.
- Transfer the quinoa mixture to a large bowl.
- Stir in the sun-dried tomatoes, parsley, almonds, and lemon zest. Serve and enjoy!
Can I Prep Zesty Quinoa Salad in Advance?
Yes and I actually prefer it! This quinoa and sun dried tomato salad can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days.
The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.
Can I Add Other Veggies?
Yes you can but keep in mind that the more veggies you add to this cold quinoa salad, the more dressing you’ll need.
Finely chopped cauliflower or riced cauliflower, or very finely diced or shaved Brussels sprouts are two ideas and vegetables that come to mind.
Tips for the Best Quinoa Salad
I use tri-colored quinoa and while I don’t think it tastes much different than white quinoa, I like the added color but use your favorite.
The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time and I think it tastes better a day or two after making it.
You can either serve this vegan quinoa salad warm or cold.
And since there’s no mayo it’s a great salad for lunch boxes, picnics, potlucks, and casual get-togethers.
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Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
Ingredients
- 2 tablespoons olive oil
- extra-large yellow onion, peeled and diced small
- 1 cup quinoa, I use tri-colored
- 1 ¼ cups water
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice, zest the lemon before juicing it
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- ½ cup sun-dried tomatoes, about 3 ounces, sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted)
- ½ cup chopped flat-leaf parsley
- ½ cup Fisher Natural Sliced Almonds
- 1 teaspoon lemon zest, or to taste
Instructions
- To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begun to barely brown, about 7 minutes.
- Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
- Add the water, apple cider vinegar, lemon juice (zest the lemon before juicing it), salt, pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed. While it’s cooking, chop the remaining ingredients.
- Transfer quinoa to a large bowl and add the sun-dried tomatoes, parsley, almonds, lemon zest, and stir to combine.
- Taste, check for seasoning balance, and if necessary add more salt, pepper, or possibly a pinch of sugar if you prefer it sweeter to balance the acids, or a pinch of cayenne adds heat.
Notes
- Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Quinoa Salad Recipes:
Tomato, Mozzarella, and Basil Quinoa Salad (GF) — Trying to keep meals healthier and lighter? Make this easy, refreshing and satisfying salad!
Tabbouleh — Never had it? Think couscous or quinoa mixed with vegetables, herbs, lemon and olive oil! Easy, no cooking required, healthy, and packed with so much flavor! (Great for outdoor events because there’s no mayo!)
Spinach And Artichoke Quinoa Salad – All the flavors of classic spinach and artichoke dip are in this HEALTHY salad!! The only thing that’s missing is tons of fat and calories! FAST, EASY, naturally gluten-free, vegetarian, and tastes DELISH!
Quinoa, Cherry, and Goat Cheese Salad – Healthy, EASY, and loaded with juicy cherries, tangy goat cheese, snap peas, mint, and more!! The PERFECT light yet satisfying salad with so many great flavors!!
Garden Fresh Quinoa Salad – Loaded with everything fresh, light, healthy, and summery! Great for parties, potlucks, and lunch boxes because there’s no mayo! Make this easy and flavorful dish before summer disappears!
Mediterranean Quinoa Salad — This EASY quinoa salad is ready in 20 minutes with Mediterranean-inspired ingredients including chickpeas, Kalamata olives, artichokes, and goat cheese to give layers of flavor and texture in every bite! Naturally gluten-free and vegetarian!
Roasted Brussels Sprouts Salad — A HEARTY salad that celebrates the flavors of fall including roasted Brussels sprouts and dried cranberries along with quinoa, chickpeas, spinach, and goat cheese!! Perfect for lunch, a meatless main, or a HEALTHY side dish on your holiday table!!
Twelve Superfood Salad — This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.
Skinny Mayo-Less Cabbage Salad (vegan, GF) – This healthy coleslaw isn’t coated with gobs of mayo and you won’t miss it!
Edamame Feta Salad – Fast, easy, healthy, and packed with bigtime texture and bold flavors! Easily adaptable based on what’s in your fridge!! Healthy never tasted so good!
Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette — Everything tastes better with avocado!! Easy, healthy and tons of flavor!
Sweet and Sour Zucchini Corn Salad – Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!
Green Powerhouse Salad with Sesame-Ginger Vinaigrette (vegan, GF) – Want to feel better, stronger, healthier? This salad does wonders!
Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher
I’m with you on the quinoa but I love the other ingredients in this salad. Pinned and will definitely try, sounds like a great lunch for me (heading back to school soon.)
Thanks for pinning! This was some of the best quinoa ever for me!
Finally got around to making this tonight! I really like it – now I must go hide some so I can take it for lunch tomorrow. ?
Thanks for trying the recipe and I’m glad it came out great for you! I made this many times earlier in the summer and I had to hide it from myself to have enough for evening bbq’s with friends that were coming over!
The recipes you have are quite interesting especially for vegans and even those people who are not really vegan but are trying to work on having a healthy diet. This is also good as morning pair to a cup of coffee.
I’m like you! Sometimes I think I like the idea of quiona better than the quinoa itself. This recipe looks really great though, maybe you converted both of us!
Mmmmmmm this sounds delicious. I can’t wait to try it and even without knowing what it tastes like I’m looking forward to the leftovers for my packed lunches.
This looks soooo wonderful Averie. I am a big sun-dried tomato fan. I love the sweetness and tang if offers a dish. Plus, quinoa salads are totally my thing right now too. And funny you said that about white versus color. I’m the same way, pretty sure they taste the same but I always feel better about eating the tri-colored ones ;)
I think the almonds make this for sure! I love that crunchy texture they add. Perfect dinner!
They totally make it. That CRUNCH. Okay, and the sundried tomatoes, my total BFF :)
What a lovely, fresh and colourful salad! I have just discovered the wonderful world of quinoa. I will have to try this!
Hey Averie! I hope this comment finds you well. This salad looks and sounds absolutely amazing. Great job :)
Okay, totally adding this to my dinner recipe arsenal. I’ve been feeling so uninspired with quinoa lately!
Girl you are killing it with the salads this month!! Seriously, each one gets better than the last. I adore sun dried tomatoes…more than most people I think! I love putting them in salads, and on sandwiches. Pinned this gorgeous salad :)
After 6 years of sweets, I am loving some savory :) And I will challenge you to a sundried tomato eating contest next time I see you because I love them WAY more than other people, too! :) Thanks for pinning!
Avery, I’m your newest fan!
I accidentally ran into your site while looking for Dinner rolls recipes, and so far, I think I’ve made 5 kinds of cookies from your site, plus chewy rolls, pizzas and salads. Everything came out phenomenal, which is not something I can say for other cooking blog sites.
I pretty much just make a beeline for your site when I run out of ideas for dinner for my two kids, or when I want to try out a new cookie recipe.
Yesterday I made your Chico chip cookies with bananas. Oh my lord these cookies are sublime! Chewy and full of banana flavor, with less butter. I’ve always thought that adding bananas would make them cakey, or flat, but they were perfect.
Thank you for all of your delicious recipes, and I’m looking forward to trying all of them out! (Tonite for dinner I’m making your quinoa salad recipe with lemon and sundries tomatoes).
Mei
Thanks for trying so many recipes and I’m glad they have all came out great for you! That is wonderful and I do know what you mean about not all recipe sites and blogs are created equal but I am glad you’ve had success with mine :)
Keep me posted what else you make and thanks for your support!
These looks so incredibly delicious!
Paige
https://thehappyflammily.com
This sounds (and looks) really tasty! Love the sun dried tomatoes in this salad!! Pinned!
Thanks for pinning!
I love a good quinoa salad, Averie! Thank you for sharing this one with us. It looks awesome. :D
Oh, Averie! This quinoa salad sounds WONDERFUL! I love that you used sun-dried tomatoes here – I find that nothing can compare to their sweetness, and I’m totally addicted to them in the summer! Pinned!
Thanks for pinning and I love their flavor too!
I can always count on you for great recipes to plan for my late week/weekend cooking! They’re quick, healthful, and the type of foods we like to eat. Gotta try this–love all the texture and flavors.
It’s along the lines of the tabbouleh (I was on a kick a few weeks back when I was making all these…but I could make them every week and not get sick of them!) and I think you’ll love this one, too! You’ll have to LMK your thoughts between this one and the tabbouleh after you make it and if you can pick a favorite :)
I made this for dinner and it did not disappoint–really good stuff!! Jon said he can’t pick a favorite between this and the tabouleh and neither can I because of the differences. He thought the quinoa was more citrus-y (but I always use a little extra zest) and he loves nuts in anything. I love the sun dried tomatoes and sautéed onion. We both liked the fresh veggies in the tabouleh and the chewiness of the bulgur. It’s a draw! Have a great 4th!
Thanks for trying the recipe and I love hearing what you thought of this one vs. the tabbouleh. I agree with your assessment on both. Quinoa is more citrus-ey and I also think that the sundried tomatoes play that up, or that by adding them it somehow accentuates the citrus, and the nutty crunch is great. But the fresh veggies and the chewiness of the bulgur is awesome with the tabbouleh which is why I couldn’t pick a fave either! Happy Fourth!
Would it work with pecans instead of almonds? That’s all I have on hand.
If that’s what you have on hand, I say go for it. I would chop them finely though.