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Greek Quinoa Salad


6T e-v olive oil
1 med onion, finely chopped (1 1/2c)
2 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
1 cup quinoa, rinsed and drained several times
2 cups halved cherry tomatoes (12 ounces)
1 bell pepper, halved, seeded, and cut into 1/2-inch pieces (1 cup)
4 mini cucumbers, peeled, halved, and cut into 1/2-inch pieces (1 1/2 cups)
1/2 cup Kalamata olives, halved and pitted
2 tablespoons red-wine vinegar
6 ounces feta, crumbled
1 cup fresh parsley leaves, coarsely chopped if large
1 cup fresh mint leaves, coarsely chopped if large
Pepperoncini, for serving



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