| Recipes |

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!




  • 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)


  • ½ cup extra virgin olive oil
  • ½ cup lemon juice (preferably fresh)
  • kosher salt
  • freshly ground black pepper

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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