Quinoa Salad with Spinach, Avocado, Chickpeas and Cilantro

I came across this recipe via pinterest this summer. I fell in love. It's a very clean salad full of protein from the chickpeas and the quinoa, and vitamins A, B complex, C, E, K, carotene, folate, manganese, calcium, iron, iodine, magnesium, phosphorus, and potassium to name a few from the spinach. Although fall is upon us and the season of cold salads is coming to end, this salad is a must have staple to keep on hand for easy lunches during the week. I recommend making a double batch ahead of time and keeping it in the fridge, adding the avocados when you are ready to eat.

 

So I'm coming to the conclusion that I may need a little help in the photography department but here is a photo of this delicious meal!

Ingredients:

 

1/2 cup dry quinoa

2 cups veggie broth

2 cups spinach

1 cup cilantro

1/4 cup onion

2 cloves garlic

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

2 avocados chopped

1 lemon, zested

2 lemons, juiced

2 teaspoons dijon mustard

2 teaspoons olive oil

1 teaspoon agave nectar

1/2 teaspoon cumin

salt and pepper to taste

 

Directions:

 

Soak the quinoa in a pot in the vegetable broth for about 15 minutes. Turn the heat on to medium-high and let the quinoa come to a boil. Once it boils, reduce the heat to medium-low and let the quinoa simmer. Stir every so often and cook quinoa about 20-25 minutes, just until the liquid is absorbed. When there is just a tiny amount of liquid left in the pot, remove it from the heat and cover. Set aside to cool in fridge.

Meanwhile, in a food processor, put the spinach and cilantro. Process until the greens are finely diced. (You can do this by hand if you don’t have a food processor.) Put the greens in the serving bowl and set aside.

Use the food processor to chop the onion and garlic, then add to the greens mixture. Add the chickpeas to the serving bowl and mix well. When your quinoa has cooled, add it to the bowl as well, along with the tomatoes.

Make the dressing by whisking all the remaining ingredients together, adding salt and pepper to taste. Pour over salad and mix until combined. Set the salad aside for 10-15 minutes to allow the flavors to meld. When you are ready to serve, add the avocado.