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Ingredients
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Base Ingredients
Dressing Ingredients
Method
Preparation of Base Ingredients
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare Chickpeas
Open the can of chickpeas, drain, and rinse them under cold water. Set aside.
- 3
Chop Vegetables
Wash and chop the spinach, cherry tomatoes, cucumber, and avocado into bite-sized pieces.
Preparation of Dressing
- 4
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of cumin until well combined.
Assembly
- 5
Combine Ingredients
In a large bowl, combine the cooked quinoa, chickpeas, chopped spinach, cherry tomatoes, cucumber, and avocado.
- 6
Add Dressing
Pour the dressing over the salad mixture and toss gently until all ingredients are well coated.
- 7
Serve
Divide the salad into bowls and serve immediately, or refrigerate for 30 minutes to let flavors meld.