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- 1 cup dried quinoa
- 6 sun-dried tomatoes
- 20 cherry tomatoes, halved
- 1/2 cup olive oil
- a few dashes of balsamic vinegar or Balsamic Vinaigrette with White Truffle
- 1/2 teaspoon dried red pepper flakes
- 2-3 fresh chilies, seeded and finely chopped
- 1 large shallot, finely chopped
- fresh cracked pepper to taste
- sea salt to taste
- generous 1/2 cup pitted and chopped Kalamata olives
- 1/2 - 2/3 cups Feta cheese
- handful of fresh parsley, chopped
Directions:View on Lisa's Kitchen
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