Mediterranean-Style Quinoa Salad

Great for Week 1 ONLY

Plan Ahead: This recipe will require an overnight soak.

Ingredients:

1 cup white, black, red quinoa or a combination of all
1 cup raw peas
3 cups chopped tomato of your choosing (pick what's freshest and ripest)
1 cup chopped basil
1 cup sliced or diced sweet mini bell peppers
2 cups diced cucumber

Dressing:
2 garlic cloves, minced (or more if you prefer)
1/2 tsp Redmond Real, pink Himalayan or sea salt
1/2 tsp freshly-cracked black pepper

1/2 cup extra virgin olive oil
6 Tbs. fresh squeezed lemon juice
2 Tbs. Red Wine Vinegar
3 tsp. dried oregano
1 tsp. raw honey (optional)

Directions:

Cover quinoa with water in a bowl overnight. Strain and rinse very well the next morning. Place in a big bowl.

Make the salad dressing by first making a paste with the garlic, salt and pepper. Add the garlic-salt-pepper paste to a container with a very secure lid. Add the remaining ingredients, secure the lid and shake into well incorporated.

In the large bowl containing the soaked and rinsed quinoa, add all the salad ingredients and gently toss.

Pour the dressing over the salad, give another few gentle tosses until dressing coats the salad and enjoy!

This salad will keep well for 2 days.