Come summer, I’m always craving anything with tomatoes and basil – to me, they are the quintessential foods of this season. Tonight I tried a new twist on traditional bruschetta: quinoa with bruschetta-style tomatoes, white beans and feta. This protein-packed, vibrant dish is the perfect meal to end a hot summer day, and it’s so simple to make. It would also be lovely as a side dish for a barbecue or picnic.
Aside from a bit of chopping, this is an amazingly simple dish to make. The tangy vinaigrette really brings out the flavors of the tomatoes and basil, and the feta provides some nice saltiness. I hope you enjoy it as much as I do!
- 4 cups cherry tomatoes, cut into quarters
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons sherry vinegar
- ⅓ cup olive oil
- Salt and pepper
- 10 large basil leaves, julienned
- 2 tablespoons toasted pine nuts
- 1 cup quinoa
- ¾ cup feta
- 1 15 oz. can great northern white beans
- Combine the shallots, garlic and vinegar in a large bowl.
- Let the mixture sit for five minutes, then add in the olive oil, 1 teaspoon salt, ½ teaspoon pepper, and tomatoes. Set aside for 10 minutes to let the flavors soak into the tomatoes.
- In the meantime, start cooking the quinoa according to its instructions.
- After 10 minutes, add the basil, pine nuts and white beans to the tomato mixture.
- Once the quinoa is fully cooked, add the tomatoes and the feta. Serve hot or cold.