Quinoa, Sun-Dried and Fresh Tomato and Cream Cheese Salad
5 servings
25 minutes
Quinoa salad with sun-dried and fresh tomatoes and cream cheese is a vibrant dish of Italian cuisine that combines the delicate texture of quinoa, the rich flavor of sun-dried tomatoes, and the creamy softness of feta cheese. Its history roots back to Mediterranean traditions where the freshness of ingredients and balance of flavors have always been in focus. The dressing made from parsley pesto and walnuts adds an aromatic green note to the salad, while garlic and thyme enhance its flavor depth. This dish is perfect as a light lunch or a side dish to main courses and pairs wonderfully with a glass of white wine. The taste of the salad is a harmony of freshness and richness where each ingredient plays its unique role in creating a gastronomic masterpiece.
1
Boil quinoa.
- Quinoa: 100 g
2
Finely chop the tomatoes (fresh and dried) and feta cheese, and pass 2 cloves of garlic through a garlic press. Mix quinoa with chopped tomatoes, feta, garlic, and thyme, and dress with parsley pesto.
- Tomatoes: 125 g
- Sun-dried tomatoes in oil: 75 g
- Feta cheese: 75 g
- Garlic: 10 cloves
- Thyme: 5 g
- Parsley: 150 g
- Salt: to taste
- Wine vinegar: 1 tablespoon
3
Parsley pesto: place peeled walnuts, garlic, and washed parsley in a blender. Cut the cheese into pieces and add it next. Blend everything. Pour in olive oil and vinegar. Add salt to taste and blend again. Pesto is ready!
- Walnuts: 40 g
- Garlic: 10 cloves
- Parsley: 150 g
- Cheese: 70 g
- Olive oil: 3 tablespoons
- Wine vinegar: 1 tablespoon
- Salt: to taste
4
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