
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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