Mediterranean Quinoa Salad with Sliced Almonds

The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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yield: 4

INGREDIENTS:

2 cups romaine lettuce, chopped
2 cups kale, chopped
12 kalamata olives, divided
1/2 cup oven roasted grape tomatoes, divided
16 cucumber slices, divided
3 sweet mini-peppers, seeded and sliced
1 cup cooked quinoa, divided
4 tablespoons toasted sliced almonds, divided
Greek Salad Dressing

DIRECTIONS:

In 4 bowls, begin to arrange the salad by mixing 1/2 cup each chopped romaine and kale.

To each plate add: 3 kalamata olives, 2 tablespoons of oven roasted grape tomatoes, 4 cucumber slices, 6 pepper slices, 1/4 cup cooked quinoa and 1 tablespoon toasted sliced almonds.

Serve immediately and top with Greek Salad Dressing.

Slightly adapted from a recipe from katiescucina.com