Tomato and Quinoa Salad with Avocado

1.75 cup Bush's Garbanzos (chickpeas)
20 leaves Basil
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1 tbsp Olive Oil
4 tbsp Balsamic Vinegar
2 clove Garlic
1 small Onions, raw
1 medium Cucumber (peeled)
1 fruit without skin and seeds Avocados, California (Haas)
1 tsp Better than Bouillon Vegetable Base
4 plum tomato Red Ripe Tomatoes
1 tsp Oregano, ground
0.5 tsp Sage, ground

Chop up onion and use a garlic press for the garlic.
Put into saucepan with 2 cups of water and bring to a boil.
Add quinoa and better than boullion and simmer until soft.
Dice the cucumber, tomato, and fresh basil and put into a bowl with oil, beans, vinegar, and herbs.
Add cooked quinoa and top with avocado.

Serving Size: Makes 5 servings (about 1.5 cups)

Number of Servings: 5

Recipe submitted by SparkPeople user MOUNTAINGIRL121.