I used red quinoa in this sun-dried tomato and quinoa almond salad, but you can use any color quinoa. You may or may not know that quinoa comes in three main varieties: red, black and white. You may be more familiar with the regular (white) quinoa, but no matter what color you choose, you will be getting a load of nutritional benefits. Quinoa is high in protein and fiber, the two vitamins I look for in my daily diet. Yogurt is high in protein and benefits your heart health, and sun-dried tomatoes have loads of vitamins C and K.
1/2 cup red quinoa
1 cup water
1 Tablespoon olive oil
1/4 yellow onion, chopped
1/2 cup sun-dried tomatoes in olive oil, drain and chop
1 small bunch of parsley, chopped
1/2 cup almonds, sliced
salt to taste
pepper to taste
1 Tablespoon lemon juice
Bring 1/2 cup of quinoa and 1 cup of water to boil, in a small pot. Turn temperature to the lowest and cook until the water is gone. Fluff with a fork.
In a small skillet, heat up 1 Tablespoon olive oil. Add onion and cook on medium-low until onion is clear. (about 2 minutes).
Combine cooked quinoa, onion and the rest of the ingredients together.
Salt and pepper to taste.