Green Goddess Spinach and Artichoke Quinoa Salad

For the dressing:

• 1 large ripe avocado, flesh only
• ¼ cup fresh lemon juice
• 2 tablespoons apple cider vinegar
• ½ cup water
• ¼ cup extra virgin olive oil
• 1 cup fresh basil, chopped
• ¼ cup scallions, thinly sliced
• ¼ cup fresh tarragon, chopped
• ⅓ cup fresh parsley, chopped
• Sea salt and pepper to taste

For the salad:

• 1 ½ cups Ancient Harvest Inca Red quinoa
• 3 cups mixed greens (baby spinach, arugula, chopped chard leaves), washed and spun dry
• 1 cup cooked or canned chickpeas, rinsed
• ½ cucumber, halved lengthwise and sliced
• 1 cup cherry or grape tomatoes, halved
• 1 cup rinsed and quartered canned or fresh steamed artichoke hearts
• 1 stalk celery, thinly sliced