This vegetarian salad recipe is zingy fresh but with the quinoa, garbanzo beans, and avocado it is more substantial than a typical leafy green salad. Also because the spinach and cilantro is so finely chopped it makes it faster to eat I keep finding new favorite salads. This one is my new favorite. – Jessica
1 15 oz can vegetable broth (or just under 2 cups)
3/4 cup dry quinoa
2 cups fresh spinach, packed
1 bunch cilantro
1/4 cup sweet onion
2 cloves garlic
1 can garbanzo beans, drained and rinsed
1 1/2 cups cherry tomatoes, cut in half
2 medium avocados, diced
juice of 2 lemons – about 1/2 cup
zest of 1 lemon
2 tsp dijon mustard
2 tsp olive oil
2 tsp agave nectar
1/2 tsp cumin
salt and pepper to taste (just a dash should do)
QUINOA: Bring the vegetable broth to a boil. Turn the heat down to medium, add the quinoa and cook uncovered for about 12 minutes or until there is just a little bit of broth left in it. Remove it from the heat, fluff it with a fork, put a lid on it, and let it sit for 5 minutes. The rest of the liquid should absorb into the quinoa. Once that has happened, place the quinoa in bowl to cool.
GREENS: In a food processor, blend the spinach and cilantro until finely chopped. You can do this without a food processor, it would just take more time. Put the chopped greens into a medium sized serving bowl.
ONIONS/GARLIC: Finely chop the onions and garlic (food processor works best here too.)
COMBINE: Add the finished quinoa (if it has cooled), onions, garlic, garbanzo beans, and tomatoes to the greens and stir it all up.
DRESSING: Whisk all the dressing ingredients together. Pour the dressing over the salad, add the avocado, and gently combine.
Store in the fridge until ready to eat. It tastes better if you allow the flavors to set for a while before serving.
Note: Because of the lemony dressing, the avocados will not brown for a few days, and this salad makes delicious leftovers!
Adapted from The Diva Dish