avocado and chickpea quinoa salad

I just can't get enough of salads, and one of my absolute favourites is this delicious avocado and chickpea one. The recipe calls for cherry tomatoes, but with no time to run to the store, I decided to sub in some yams and it was delish! Quinoa is one of my go-to foods & super easy to love because it's a complete protein, low in fat and incredibly versatile. I also make a mean chocolate quinoa pudding - I'll have to share that next.

You'll need: 

1/2 cup dry quinoa
1 cup vegetable broth
2 cups spinach
1 cup cilantro
1/4 cup onion
2 teaspoons garlic
2 cups chickpeas, rinsed and drained

1 cup cherry tomatoes, cut in half
2 avocados, chopped
1 lemon, zested
2 lemons, juiced
2 teaspoons Dijon mustard
2 teaspoons olive oil
1 teaspoon agave nectar
1/2 teaspoon cumin

Instructions: 

Rinse your quinoa and add to pot with vegetable broth. Turn your stove top to medium-high and bring your quinoa to a boil. Once it boils, turn the heat down to a simmer and cook for 20 minutes. Meanwhile, chop your spinach (or wild mixed greens), cilantro, onion, garlic, and pop it all in a bowl. Add your chickpeas and mix. Once your quinoa is cooled, add it your bowl along with your tomatoes (I used yams) and set aside.

Now for the last little bit, you'll want to make your dressing. Whisk: lemon, Dijon mustard, olive oil, agave nectar and cumin. Add salt & pepper to taste. Pour over salad and mix. Set your salad aside for about 10-15 minutes to allow the flavors to meld. Then top with avocado and serve. Enjoy!

I found this recipe from The Kind Life with Alicia Silverstone.