Mediterranean Salad with Pepperoncini Dressing

30 minutes | Easy Recipe
Lunch, Dinner, Snack, Appetizer
gluten-free, low-sodium, vegetarian, vegan, low-carb



  • 1 cup uncooked quinoa
  • 2 cups water
  • ¼ cup red onion, diced
  • ½ lemon, squeezed
  • ¼ cup kalamata olives (~13 olives), pitted and sliced
  • ½ cup olive oil
  • 2 cups english cucumber, peeled and diced
  • 1 cup cherry tomatoes, quartered
  • ⅓ cup feta, crumbled
  • Salt and pepper to taste
  • 4 pepperoncini


  1. Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
  2. Fill a medium pot with water, add quinoa and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
  3. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
  4. While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes, feta to the cooled quinoa
  5. In a food processor, add lemon, olive oil, salt, pepper and pepperoncini to blend. Then pour dressing over salad and mix.
  6. Serve with Beanitos bean chips (such as Restaurant Style)

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