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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad. | 2. In a food processor, add your spinach and cilantro. Make sure to wash you greens. | 3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. | 4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next. | 5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set. | 6. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1/2	cup		-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
cherry tomato	1	cup	cut	-	-	-	-
avocado	2		diced	-	-	-	-
spinach	2	cups		66.0	11.7	6.6	0.9
cilantro	1	bunch		-	-	-	-
onion	1/4	cup		16.0	3.736	0.44	0.04
garlic clove	2			-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265
lemon zest	1			-	-	-	-
dijon mustard	2	teaspoons		-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
agave nectar	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt pepper	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.