Pepperoncini & Tomato Quinoa Salad

Whether you eat this for lunch, as a side or a light supper, you’ll love it!

I have this thing with those pepperoncinis in a jar.  They are so dang good on evvvvvverything!  Scrambled eggs?  Okay!  Tacos?  Yes, please!  Just out of the jar?  Sure!

I love them because they’re not spicy just super flavorful.

Whip this up, store it in the fridge and enjoy it all week.  Easy, friends!

This recipe serves four portions for lunch or a light supper, more as a side.

Shopping List
2 cups of quinoa (rinse under cold water before using)
3 cups of water
1 red onion, chopped
1 jar of pepperoncinis, pull out as many as you like with a fork (I don’t add any liquid)
a big handful of cherry tomatoes, halved
a handful of fresh cilantro, chopped
the zest and juice of one lime
about ½ cup or so of EVOO (just a few good drizzles, then toss it and see if you need to add more)
salt and pepper

Rinse your quinoa under cold water and then drain it.  Add your rinsed quinoa and 3 cups of water to a small pot and bring to a boil over medium-high heat.  Once boiling, cover, reduce heat to low and simmer about 15 minutes.

Place your cooked quinoa in a bowl along with your chopped red onion, pepperoncinis, cherry tomato halves, cilantro, lime juice, lime zest, EVOO and a big pinch of both salt and pepper.  Toss everything together.  Cover and refrigerate at least one hour (up to 24) before serving (because I like it better chilled…but hey, serve it warm too, it’s your side!).

Sometimes, I crumble a little Feta cheese on here too.

Easy, fresh, flavorful and on your table in no time!  Enjoy!