1 C. dry quinoa
2 C.vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoescut in half
diced Basil, mint or any fresh herb that you prefer
For the dressing: Juice of 2 lemons 2 tsp. dijon mustard 2 tsp. olive oil 1 tsp.agave nectar 1/2 tsp. cumin dash of salt and pepper
Make Quinoa according to package. Allow to cool. While quinoa iscooking, mix all other ingredients together. Mix in cooled off Quinoa. Pourdressing over. Mix salad again and enjoy at room temperature or cool.