INGREDIENTS
1/2 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
1/4 cup
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
salt and pepper