Mediterranean Salad with Pepperoncini Dressing

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

mediterranean_quinoasalad_v2

Ingredients

  • 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

Instructions

  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)

Recipe from www.beanitos.com