Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a fine-mesh strainer under cold water. Bring the 2 cups water and 1/8 tsp salt to a boil in a medium saucepan.

2. Stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed.

3. Meanwhile, put the sliced sun-dried tomatoes in a small bowl, cover with hot water, and soak for 5 minutes. Drain, pat dry, and chop coarsely.

4. Toast the chopped pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Transfer to a plate to cool.

5. In a large bowl, whisk the lemon juice, extra-virgin olive oil, agave nectar or honey, and ground pepper until combined.

6. Remove the quinoa from the heat, keep it covered for 5 minutes, then fluff with a fork.

7. Add the warm quinoa to the dressing and toss well. Gently fold in the chopped tomatoes, parsley, and pistachios.

8. Let the salad cool to room temperature, or refrigerate until chilled, before serving.