The Sun-Dried Tomato and Almond Quinoa Salad from Lord Byron's Kitchen is delicious and full of different tastes and textures. This salad is light and refreshing, and it goes well with any dinner as a side dish. Adding quinoa, sun-dried tomatoes, almonds, and a tangy balsamic dressing together makes a flavorful mix that will please your palate.
Ingredients: 1 cup quinoa. 2 cups water. 1/2 cup sun-dried tomatoes, chopped. 1/2 cup sliced almonds. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.
Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a medium-sized saucepan. Turn the heat down to low, add the rinsed quinoa, cover, and simmer for 15 to 20 minutes, or until the quinoa is soft and the liquid is absorbed. Take the quinoa off the heat, use a fork to fluff it up, and let it cool to room temperature. Spread the cooled quinoa out in a large bowl. Add the sliced almonds, diced cucumber, diced red bell pepper, finely chopped red onion, chopped fresh parsley, and crumbled feta cheese. Put the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the salad ingredients and mix them all together until they are well covered. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Sun-Dried Tomato and Almond Quinoa Salad is a tasty and healthy side dish or light meal that you can serve. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
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