Recipe by Norene Gilletz

Italian-Style Quinoa with Sun-Dried Tomatoes and Feta

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Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Tree nuts

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

For the Quinoa

  • 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)

For the Dressing

Directions

Prepare the Quinoa

1.

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.

2.

Add sun-dried tomatoes, onion, feta cheese, and basil to quinoa. Drizzle in dressing ingredients; toss to combine. Cover; refrigerate until serving time.

3.

Sprinkle with almonds before serving, if using.

Italian-Style Quinoa with Sun-Dried Tomatoes and Feta

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