• ½ C. dry quinoa
  • 2 C. vegetable broth
  • 1 can garbanzo beans (drained and rinsed) or 2 chicken breasts, cooked and chopped
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
    2 C. spinach
  • 1 bunch cilantro (or parsley)
  • ¼ C. onion
  • 2 small cloves garlic


  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • ½ tsp. cumin
  • dash of salt and pepper
  1. 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. It’s ok if there is a little liquid left at the bottom. Set it aside, and make the rest of the salad.
  2. In a food processor, add your spinach and cilantro.
  3. Process the greens until they are finely diced.
  4. Add the greens to a bowl, and set aside. Dice onion and garlic and add to the greens mixture. Next add your chickpeas/chicken and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
  5. Make your dressing by whisking all the 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 so the flavors set.