- 1/2 C. dry quinoa
- 2 C. vegetable broth
- 1 can (15oz.) garbanzo beans (drained and rinsed)
- 1 c. cherry or grape tomatoes cut in half
- 2 avocados diced
- 2 C. fresh baby spinach
- 1 bunch cilantro finely chopped
- 1/2 C. green onions finely diced
- 2 small cloves garlic finely minced
- Juice of 2 lemons
- zest of 1 lemon
- 2 tsp. dijon mustard
- 2 tsp. olive oil
- 1 tsp. agave nectar
- 1/2 tsp. cumin
- Salt and pepper to taste
Make your quinoa first. Soak the quinoa in a pot with veggie broth for about 15 minutes to truly absorb the flavor. Turn on the heat to medium high and let the quinoa come to a boil, then reduce heat to simmer for approximately 20-25 minutes until the liquid is absorbed. Drain any remaining liquid. Set it aside, and make the rest of the salad by chopping up the rest of the veggies. Place all ingredients in a medium bowl and toss.
Whisk the dressing ingredients together by hand or in a food processor. Pour over salad and toss gently careful not to break up avocado. Enjoy!
This salad is best if refrigerated for an hour or two prior to serving to allow all the flavors to meld.