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Quinoa And Heirloom Tomato Salad With Garlic Pesto

Sliced heirloom tomatoes are the star in a quinoa-based salad that pairs nicely with a Tuscan chianti.
Natalie MacLean for NPR /
/
Sliced heirloom tomatoes are the star in a quinoa-based salad that pairs nicely with a Tuscan chianti.

The tart flavor and high acidity of tomatoes present one of the biggest challenges for wine. A Tuscan chianti would be great with this dish.

Makes 4 servings

1 cup cherry, grape or currant tomatoes, cut in half

2 to 3 larger firm heirloom tomatoes, cut into 1/2-inch chunks

2/3 cup crumbled feta cheese

1 cup quinoa

2 cups water

3-4 tablespoons lemon juice

Sea salt and freshly ground pepper to taste

Pesto

1 cup packed fresh basil leaves

2 cloves garlic, peeled

2 tablespoons lemon juice

1/4 to 1/2 cup extra virgin olive oil

1/4 cup toasted pine nuts

Salt and freshly ground pepper to taste

For Pesto

Pulse all ingredients (except salt and pepper) in food processor until smooth. Remove to a bowl and season with salt and pepper. Pesto will keep 1 week in an air-tight container.

Salad

Rinse quinoa well under cold water. Set quinoa in heavy-bottomed saucepan and cover with cold water. Bring to a boil, cover and simmer until tender, about 15 minutes.

Strain in a fine colander and cool. Combine quinoa, feta and tomatoes and toss with just enough pesto to coat. Season with salt, pepper and lemon juice to taste.

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