1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 C. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
for the dressing:juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper directions:
1. make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After the soak, turn on the heat to small high and let the quinoa come to a boil. Once it boils, reduce heat to low and let it simmer, stirring every so often. Do this for about 20-25 minutes, just until the liquid absorbs. In the meantime… 2. in a food processor, add your spinach and cilantro. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. Add the greens mixture to a bowl, and set aside.
3. next take your onion and garlic and finely dice those, and add to the greens mixture.
4. add the rinsed chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture too.
5. to make the dressing, whisk all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix again. Set in fridge for about 10-15 minutes before serving to allow the flavors to set.