Quinoa and Chickpea Salad with Avocado and Spinach

1.Rinse the quinoa under cold water to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

4.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.

5.In a large mixing bowl, combine the cooled quinoa, chickpeas, diced avocado, chopped spinach, cherry tomatoes, red onion, and parsley.

6.In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper to create the dressing.

7.Pour the dressing over the salad and toss gently to combine all ingredients evenly.

8.Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.