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- Quinoa and Sun-Dried Tomato Salad - Pots and Pins
- 2 cups Quinoa, cooked, drained, rinsed and cooled or small-shaped pasta
- 16 kalamata olives, pitted, sliced in half
- 16 ripe cherry tomatoes, cut in half
- 8 fresh large basil leaves, chopped
- 1 cup Parmesan cheese, freshly shredded
- 1/2 cup red onion, chopped
- 1/2 cup capers, rinsed and drained
- 1 large cucumber, peeled, chopped
- salt and pepper to taste
- Dressing:
- 1 jar (8.5 oz.) sun-dried tomatoes
- 3 cloves garlic
- 3 tablespoons red-wine vinegar
- 1/2 cup olive oil
View Full Recipe at Pots and Pins
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