Place in a pressure cooker:

• 1½ cups water
• 1 cup quinoa, rinsed under cold water
• ¼ tsp. salt

Cook on high pressure for 3 minutes. Release pressure after 10 minutes of natural release.

If you don't have a pressure cooker, increase water to 2 cups, and simmer 15 minutes in a small saucepan on the stovetop. Then let stand 5 minutes.

Cool quinoa completely or just cool until it is warm, depending on the temperature you want your salad to be.

Place quinoa in a large salad bowl. Add the following ingredients:

• 4 cups lettuce, chopped
• ½ cucumber, diced
• 2 tomatoes, diced
• 2 green onions, sliced use green and white parts
• ½ bell pepper, diced
• ½ avocado, diced
• 2 cups cooked garbanzos, drained and rinsed or one 15-oz can
• 1 tsp. salt
• 1 tsp. garlic powder
• 2 tsp. dried oregano fresh is even better
• 2 tsp. dried basil fresh is even better
• 4 tsp. dried parsley fresh is even better
• ¼ cup olive oil
• ⅓ cup lemon juice fresh squeezed is best

Stir together and serve immediately.