Lemon, Cilantro, Chickpea, & Quinoa Salad

Salad:

½      c           dry quinoa, rinsed well

2       c           vegetable or chicken broth

1       can       garbanzo beans, drained and rinsed (1 ½ cups)

1       c           cherry tomatoes, cut in half

2       whole   diced avocados

2       c           spinach

1       bunch    cilantro

¼      c           red onion, finely chopped

2       cloves   minced garlic

Dressing:

2       whole   lemons, juiced

1       whole   lemon, zested

2       tsp        Dijon mustard

2       tsp        olive oil

1       tsp        agave nectar

        dash      salt & pepper

Soak the rinsed quinoa in the broth for 15 minutes. Turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer, covered. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs almost completely, but it’s not dried out.

Chop the spinach and cilantro in a food processor, and combine them in a large serving bowl with beans, tomatoes, avocados, onion, and garlic. Mix the dressing in a small separate bowl, and once the quinoa is cooked, add it to the large bowl and drizzle dressing over the top.  Stir gently to combine.