My new favorite salad that needs a new name (aka Lemon quinoa chickpea avocado salad)

This is my new favorite salad.  I had it at a potluck and couldnt stop thinking about it.  It was just THAT good.  After making it, I think it's a super versatile salad, so I am suggesting tons of alternatives depending on what's fresh and good by you right now.  Allow over an hour, since the salad likes to sit together for a bit before serving.


Lemon Quinoa Cilantro Chickpea Salad
serves 6 as a side

1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. veggies (cherry tomatoes cut in half, peppers, cukes)
2 large avocados, diced
2 C. spinach, chopped fine
1 bunch cilantro (or basil), chopped fine
1/4 C. onion, regular or red (optional), chopped fine if using.

For the dressing:
zest of 1 lemon
Juice of 2 lemons
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. sweetener (we like maple)
1/2 tsp. cumin
2 small cloves garlic, minced
dash of salt and pepper

To make quinoa - Put the quinoa and broth into a saucepan.  Let sit for 15 minutes.  Then bring to a boil over medium high heat.  Reduce to a simmer and let cook for 20-25 minutes.  It will still have a bit of broth in it, but it will be completely cooked.  Set it aside to chill.

Add beans, veggies, greens, and onion if using to a serving bowl.

Mix dressing ingredients together and pour over bean-veggie mixture.  When quinoa is cool, add that it in.  Add avocado last then let the salad sit together for 15-30 minutes for the flavors to blend.  Serve room temp.