2 Tbl olive oil extra-large yellow onion diced 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 tsp salt, or to taste 1/2 teaspoon pepper, or to taste 1/2 cup sun-dried tomatoes (about 3 ounces), sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted) 1/2 cup chopped flat-leaf parsley 1/2 cup Fisher Natural Sliced Almonds 1 teaspoon lemon zest, or to taste