Chef Marc Alton
Sharky’s on the Pier
Fins at Sharky’s
1 lb frozen Edamame, cooked in steamer 7 minutes
1 small can Chick Peas, drained
½ lb frozen spinach, thawed and drained
6 oz quinoa raw weight, cooked
½ lb feta cheese, cubed small ¼ inch
1 glove garlic fresh chopped
1 teas ginger fresh chopped
½ cup red onion, diced
½ cup roasted red peppers, diced
½ cup fresh herb mix chopped cilantro, parsley, mint, basil.
Pinch black pepper ground
Pinch kosher salt
2 tbls cup soy sauce
¼ cup rice vinegar
½ cups olive oil
Mix all together, serve cold
Note; this recipe is modified from large batch made at Sharky’s and may not be exactly the same.