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1 cup dry quinoa 2 cups vegetable broth 15 oz can garbanzo beans (drained & rinsed) 1 cup cherry tomatoes, cut in half 2 avocados, diced 2 cups chopped spinach 1 bunch cilantro 1/4 cup sweet onion 2 small cloves garlic
For the dressing: Juice of 2 lemons zest of 1 lemon 2 teaspoons dijon mustard 2 teaspoons olive oil 1/2 teaspoon sugar 1/2 teaspoon cumin dash of salt and pepper
Bring the vegetable broth to a boil and add the quinoa. Bring back to a boil and cook for about 12 minutes, or until the quinoa has absorbed the liquid. Remove from heat and let stand for 1-15 minutes. In a food processor, add your spinach and cilantro. Process the greens until they are finely diced. Add the greens to a bowl, and set aside. Next finely dice your onion and garlic and add to the greens mixture. Add your chickpeas and stir until everything is combined and coated. When the quinoa is cooled, add it to the chickpea mixture. Whisk all the dressing ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving to set the flavors.
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