Yum.

Lemon Quinoa Cilantro Chickpea Salad 
½ cup dry quinoa
2 cups vegetable broth
1 can garbanzo beans (drained and rinsed)
1 cup cherry tomatoes cut in half
2 avocados diced
2 cups spinach
1 bunch cilantro
¼ cup onion
2 small cloves garlic


Dressing: 2 lemons, squeezed for juice, zest of 1 lemon, 2 tsp. Dijon mustard, 2 tsp. olive oil, 1 tsp agave nectar, ½ tsp cumin, dash of sea salt and pepper

Directions: Make your quinoa first. Soak the quinoa in a pot in the veggie brother 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.