Lemon Quinoa Cilantro Chickpea Salad

This salad will change your life.  If you are not a salad lover, you will love this salad.  If you are not a grain lover, you will love this salad.  If you are not a lemon lover, well, we can't be friends anymore.  I'm kidding(ish.)  This is probably the most amazing salad I have had in a long time and it's all due to the quinoa, garbanzo beans, avocado, cilantro and zesty lemon vinaigrette.  You might want to make a double batch of this.  Trust me.

Lemon Quinoa Cilantro Chickpea Salad (adapted from raudette.com)

For the salad:

1 c. quinoa
2 c. vegetable broth
2 c. baby kale (can also use spinach)
1 bunch cilantro, stems removed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, diced
4 green onions, sliced

For the dressing:

2 small cloves garlic, minced
Zest of 1 lemon
Juice of 2 lemons
2 t. dijon mustard
2 t. extra virgin olive oil
1/2 t. cumin
1/2 t. salt
1/4 t. pepper

Place the quinoa and broth in a medium saucepan and bring to a boil on the stove.  Reduce the heat to a simmer and cook for about 12-15 minutes until the quinoa has absorbed all the liquid.  Remove from the heat and let stand for 15 minutes.

Place the kale and cilantro in a food processor and process until they are finely chopped.  Add the greens to a large bowl along with the beans, tomatoes, avocado, green onion and cooled quinoa.  In a small bowl with a tight fitting lid combine the dressing ingredients, shake to combine, then pour over the salad and toss.  Let the salad sit for 10-15 minutes so the flavors can meld and serve!

4 servings (409 calories each serving) according to my calculator on loseit.com