Ingredients

• 2 tablespoons olive oil
• extra-large yellow onion, peeled and diced small
• 1 cup quinoa (I use tri-colored)
• 1 1/4 cups water
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice (zest the lemon before juicing it)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 cup sun-dried tomatoes (about 3 ounces), sliced thinly
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup sliced almonds
• 1 teaspoon lemon zest, or to taste

Directions

• 1. 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.
• 2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
• 3. 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.
• 4. Transfer quinoa to a large bowl and add the sun-dried tomatoes, parsley, almonds, lemon zest, and stir to combine.
• 5. 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.

Nutrition