Mediterranean Summer Salad
Serves 4 as a side, 2-3 as a main dish
2 organic cucumbers, quartered, seeded, then diced (peel the cucumber if it's not organic)
4 organic roma tomatoes, roughly chopped
3 cloves garlic, minced
1⁄4 cup fresh basil, cut into thin ribbons (stack the leaves on top of one another, roll into a "cigar" and slice thin)
1⁄2 small red onion, finely chopped
1⁄4 cup Kalamata olives, pitted and roughly chopped
2-3 tsp capers, drained
2 Tbsp red wine or plum vinegar
1 Tbsp apple cider vinegar
1 Tbsp olive oil
1 tsp agave
zest of 2 lemons
juice of half a lemon
1 can chickpeas, drained and rinsed
1 cup cooked quinoa
pepper to taste
Cook the quinoa, allow to cool.
Cook garlic with a drizzle of olive oil in a small pan over medium heat. Allow to cool.
Place remaining ingredients in a large bowl. When quinoa and garlic are cool add them to the bowl and stir, combining well. Season with pepper to taste. Try it before adding any salt - it should be nice a salty with the olives and capers. Let it sit in the refrigerator for 5-10 minutes to allow the flavors to combine. Enjoy!
p.s. it's about 90% raw!
p.p.s. Get a whole grain loaf of bread, cut into cubes, toss with olive oil, and bake on 350° for 10-15 minutes. Toss your home-made croutons in the salad...you'll die.