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Dairy
Easy
8 Servings
Allergens 
30 Minutes
Diets
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
1 and 1/2 cups quinoa, rinsed and drained
10–12 sun-dried tomatoes, chopped
1/2 cup red onion, chopped
1/2 cup crumbled Ta’amti Feta Cheese
1/2 cup fresh basil, chopped
toasted slivered almonds, for garnish (optional)
1/3 cup Bartenura Extra Virgin Olive Oil
1/3 cup lemon juice (preferably fresh)
freshly ground Gefen 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.
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