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Issue 522: Italian-style quinoa with sun-dried tomatoes & feta

Daniella Silver and Norene Gilletz

This quick quinoa side dish is both light and bright

Wednesday, November 29, 2017

 Mishpacha-Recipe

Excerpted from The Silver Platter: Simple Elegance (ArtScroll /Shaar Press, 2016)

(DAIRY / PASSOVER / GLUTEN-FREE DO NOT FREEZE / YIELDS 8 SERVINGS) 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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