Quinoa chickpea salad with avocado

1 cup rinsed quinoa
2 cups vegetable broth
2 15 oz. cans chick peas (about 3 cups)
1/2 cup onion
2 cloves garlic
2 cups baby spinach
1 cup fresh cilantro
1 jalapeño pepper, seeds removed
2 cups grape or cherry tomatoes, halved
zest of one lemon
juice from 3 lemons
2 tsp dijon or spicy brown mustard
2 tsp olive oil
1 Tbsp honey
1 tsp cumin
salt and pepper to taste
two avocados, chopped as needed to top salad

Generously coat any unused avocado with lemon juice to prevent it from browning if you store it for later use.

Rinse the quinoa, drain it, then soak it in the 2 cups vegetable broth for 10-15 minutes. Bring the quinoa/broth to a boil, reduce heat and simmer till broth is absorbed - about 20-25 minutes. Let quinoa cool completely.
Meanwhile, in a food processor, chop chick peas, onion, and garlic. Remove to a mixing bowl. Then process spinach and cilantro till chopped and remove to mixing bowl. Then process jalapeño till finely chopped and add it to the rest of the mix in the bowl.
In a small bowl, whisk together the lemon zest, juice, mustard, oil, honey, and spices. Toss the tomatoes in to the large mixing bowl, add the quinoa, then add the dressing and toss together to incorporate. Cut the avocado up as you need it to top each serving of salad - to avoid brown mushy avocado pieces in your salad the next day.

Serving Size: Makes 12 3/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LILPEANUTGW.