Charred Romaine Greek Salad With Quinoa Crusted Feta

Ingredients

• 1/2 cup (2 ounces /60 grams) Kalamata olives, finely chopped
• 1/2 cup parsley, dill, and mint, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup (2 ounces/60 milliliters) red wine vinegar
• 6 tablespoons (3 ounces/90 milliliters) extra-virgin olive oil
• 1/4 cup (1 ounce/30 grams) quinoa flour
• 1 large egg white
• 1 cup (6 ounces/180 grams) Basic Quinoa or Pilaf-Style Quinoa
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 8 ounces/225 grams feta cheese, drained and cut into 3/4-inch/2-centimeter slices
• Vegetable oil for frying
• 4 heads romaine lettuce, washed and dried
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• 2 cups (12 ounces/360 grams) Skillet-Toasted Quinoa or Pilaf-Style Quinoa, warmed
• 1 1/4 cups Sweet and Tangy Roasted Tomatoes
• 1 English cucumber, scrubbed, ends trimmed, and cut into 1/2-inch/1.25-centimeter half moons
• Pepperoncini
• Lemon wedges

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