Ingredients:
- 1 cup dried White Zibari quinoa
- 1 medium red onion, Chopped
- 1 small bunch flat-leaf parsley, coarsely chopped
- 2 handfuls basil leaves, coarsely chopped
- 10-12 halves Zibari sun-dried tomatoes in olive oil, drained and chopped.
- 2 tablespoons Nonpareils Zibari capers, drained
- 1/4 cup nuts, Chopped
- Feta cheese, small cubes
Used in this recipe:
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![White Quinoa (14 oz)]()
White Quinoa (14 oz)
$7.99 -
White Quinoa (5 lb)
$18.99
Preparation:
- Add 2 cups of water and some salt in a medium pot and bring the water to a boil. Add one cup of Zibari white quinoa. Cover the pot and reduce heat to medium-low heat, until the liquid simmers and quinoa is fluffy. About 15 minutes. Remove from heat and after 5 minutes transfer the quinoa to a large serving bowl to cool.
- Once the quinoa has cooled to room temperature, add the red onion, parsley, basil, sun-dried tomatoes, capers, nuts and feta cheese to the bowl.
- In a smaller bowl, whisk together the oil, lemon juice, and the pinch of salt and pepper. Drizzle dressing over the salad.
- Give everything a good toss. Taste and add more salt or pepper if needed.
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