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.

Recipe

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

Dressing

2 garlic cloves peeled and smashed very well

1 /2 of a lemon zested, no white pith

Juice of 2 lemons