Middle Eastern Avocado Quinoa Vegetable Salad
There is really nothing to say about this salad except it is one the best salads I have had in a long time. My sister loves it and so does everyone else that eats it. You have to decide when you want to have it – you need like perfect Avocados and good cherry tomatoes…but this is a great time of year to do this.
I know that I say to myself that I am through eating it, then I go for more. You be the judge! Let me know your take on it. The only thing I will stress to you…..Organic for this one.
1/2 cup of quinoa
1 3/4 cup of water with 1 vegetable bouillon cube.
Bring to a boil and cover with reducing the heat…let cook another 15 minutes on very low. Not dry please, when done put on a large plate in frig to cool
1 large bunch of Cilantro stems cut off and rinsed well
2 cups of raw spinach cleaned
1 slice of white onion
Put in food processor and run til fine, but not a mush..
Set aside in large bowl
1 can of garbanzo beans drained and rinsed
10 or 12 cherry tomatoes halved
2 small avocado’s peeled and chopped bite size
2 garlic cloves peeled and smashed very well
1 /2 of a lemon zested, no white pith
Juice of 2 lemons
1 tsp of Dijon Mustard
3 tab of Good Olive oil
1 tsp of honey
Mix well and pour over avocados and add the rest of ingredients. Mix well gently…. Refrigerate at least 15 minutes…Plate up.