THE GOODS
- 1/2 C. dry quinoa
- 2 C. vegetable broth
- 1 can garbanzo beans (drained and rinsed)
- 1 c. cherry tomatoes cut in half
- 2 avocados diced
- 2 C. spinach
- 1 bunch cilantro
- 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 tsp. agave nectar
- 1/2 tsp. cumin
- dash of salt and pepper
THE GAME PLAN
Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, 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. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don€™t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad by chopping up the rest of the veggies and combing dressing ingredients.
