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Quinoa with Sun-Dried Tomatoes, Apples and Scallions

    Quinoa is tossed with sun-dried tomatoes, apples and scallions in a garlicky lemon vinaigrette to create this simple, protein-packed dish.

    Quina with Sun Dried Tomatoes, Apples and Scallions - The Lemon Bowl

    I love quinoa because it is an affordable, plant-based source of protein that is naturally gluten free and full of fiber.

    That being said, until recently, I thought I hated it! As it turns out, I just didn’t know how to prepare it properly. The truth is, quinoa is extremely versatile. It is a blank canvas that can be used in soups, salads, stir-fries, desserts, and more.

    Quinoa with Sun-Dried Tomatoes, Apples and Scallions - The Lemon Bowl

    To achieve quinoa nirvana, it requires a bit of doctoring.

    Frequently asked questions:

    How do you make quinoa taste good?

    Toast and Rinse: A secret to cooking quinoa is to rinse it and lightly toast it in a little olive oil before cooking it. If you want to add even more flavor, swap out vegetable or chicken stock for water during the cooking process

    Season Properly: Salt is your friend when it comes to cooking quinoa. Or any food from scratch for that matter. Remember, no matter how much salt you add when cooking at home you are always going to wind up with less sodium than anything you order in a restaurant or make from a box.

    Add Texture: Quinoa can be a bit mushy on its own. I love combining it with various ingredients to add contrasting textures. Crunchy apples, chewy sun-dried tomatoes, and fresh herbs all add texture to this dish.

    Caprese Quinoa Salad - The Lemon Bowl

    Want more delicious quinoa recipes? Check out these other tasty ideas:

    Quinoa Caprese Salad from The Lemon Bowl
    Hummus Quinoa Cakes from The Lemon Bowl

    Your fork is waiting.

    Quinoa with Sun-Dried Tomatoes, Apples and Scallions - The Lemon Bowl

    Quinoa with Sun-Dried Tomatoes, Apples and Scallions

    4 stars
    Quinoa is tossed with sun-dried tomatoes, apples and scallions in a garlicky lemon vinaigrette to create this simple, protein-packed dish.
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Servings: 4


    • 1 cup uncooked quinoa (prepared according to package instructions)
    • 1 apple (diced)
    • 12 pieces sun-dried tomatoes (minced)
    • ½ cup scallions (minced)
    • ¼ cup parsley (minced)
    • 2 tablespoons extra virgin olive oil
    • 1 juice of lemon
    • ½ teaspoon salt
    • ¼ teaspoon pepper


    • In a medium bowl, toss together cooked quinoa with diced apples, sun-dried tomatoes, scallions and parsley.
    • In a small bowl, whisk together olive oil, lemon juice, grated garlic, salt and pepper. Drizzle vinaigrette over the quinoa mixture and toss well to combine.
    • Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.


    Calories: 274kcalCarbohydrates: 40.8gProtein: 8.1gFat: 9.6gSaturated Fat: 0.9gPolyunsaturated Fat: 8.7gTrans Fat: 0gCholesterol: 0mgSodium: 714mgFiber: 5.3gSugar: 6.7g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Wow love that combination! I am addicted to quinoa, I love the tang of sun dried tomatoes….and with apples too! Yum yum yum! You know how to work your flavors! This is wonderful! Pinning right now!

    2. Interesting combo! Love your secret tip for cooking quinoa. So for the link you have listed below for the Quinoa Granola, have you tried rinsing & toasting before baking or do you just leave the quinoa uncooked as it says to? I’m confused. But really want to add quinoa into my diet & I eat homemade granola everyday.

    3. Sounds great but could you specify “toasting”? Never
      encountered this term used this way.
      Also quinoa was getting bad press in the
      mainstream media for hiking prices so much that
      Andean farmers couldn’t afford to eat what had been
      their main staple. But I did a little digging and found a
      much more balanced piece on Not black and
      white–the income helps them greatly as well. Sounds
      more like an economic growing pain.

    4. Hi Liz! Fellow Michigan-based food blogger (and lemon lover) just stopping by to say hello :) Great post – I was always sort of “meh” about quinoa until I learned to rinse and toast it. It really does make such a huge difference. So worth the extra effort.

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