Quinoa, Avocado and Chickpea Salad

To make enough for 2 :

• ⅔ cup water

• ⅓ cup quinoa

• ¼ teaspoon kosher salt or other coarse salt

• 1 clove garlic, crushed and peeled

• 2 teaspoons grated lemon zest

• 3 tablespoons lemon juice

• 3 tablespoons olive oil

• ¼ teaspoon ground pepper

• 1 cup rinsed no-salt-added canned chickpeas

• 1 Large handful of Spinach

• Sun-dried Tomatoes

• Pine nuts (handful)

• ½ avocado, diced

• 1 (5 ounce) package prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)

• Step 1

  Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let cool for 5 minutes.

• Step 2

  Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3 Tbsp. of the dressing to a small bowl and set aside.

• Step 3

  Add chickpeas, spinach and avocado and sun dried tomatoes to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

• Step 4

  Place greens in a large bowl and toss with the reserved 3 Tbsp. dressing. Top with pine nuts.