Italian-style quinoa with sun-dried tomatoes & Feta
Excerpted from The Silver Platter: Simple Elegance (ArtScroll /Shaar Press 2016)
Tangy salty and full of bright flavors. This lovely quinoa side dish is so simple to make. I came up with the recipe over Shavuos when I couldn’t find the right mix of flavors to match my menu. This dish met that challenge and then some — it’s a winner!
INGREDIENTS
YIELDS 8 SERVINGS
Quinoa
- 3 cups water
- 1½ cups quinoa rinsed and drained
- 10-12 sun-dried tomatoes chopped
- ½ cup red onion chopped
- ½ cup crumbled feta cheese
- ½ cup fresh basil chopped
- toasted slivered almonds for garnish (optional)
Dressing
- ½ cup extra virgin olive oil
- ½ cup lemon juice (preferably fresh)
- kosher salt
- freshly ground black pepper
PREPARATION
Bring water to a boil in a medium saucepan over high heat. Add quinoa; reduce heat. Simmer covered for 15 minutes or until tender. Remove from heat; let stand covered for 10 minutes. Fluff with a fork.
Transfer to a large serving bowl; let cool. Add sun-dried tomatoes onion feta cheese and basil to quinoa. Drizzle in dressing ingredients; toss to combine. Cover; refrigerate until serving time. Sprinkle with almonds before serving if using.
Variation: Use pine nuts instead of almonds.
Rinse or not?
Some brands of quinoa do not require rinsing. When in doubt
follow package directions. If rinsing quinoa always use a fine
mesh strainer or the tiny seeds will fall through the holes.
If you don’t have a fine mesh strainer line a regular strainer
with a paper coffee filter.
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