Categories: salad

Ingredients

• 1/2 C dry quinoa
• 3/4 C vegetable broth
• 1 can garbanzo beans (drained and rinsed)
• 1 C cherry tomatoes cut in half
• 2 avocados diced (or 1 large)
• 2 C. spinach
• 1 bunch cilantro (or mint or basil)
• 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
• 1/2 tsp. cumin
• dash of salt and pepper

Directions

1. Cook quinoa. Let cool.

2. In food processor, add spinach and cilantro/mint/basil. Process until finely diced. Put in bowl; set aside.

3. Finely dice onion and garlic in food processor. Add to greens.

4. Add chickpeas then mix.

5. Make dressing by whisking all ingredients together. Pour over salad and mix.

6. Add tomatoes and avocado and mix.

7. Set in fridge about 10-15 minutes before service so the flavors can set.

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