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I love this dressing over a garden salad or for dipping my favorite veggies, but of course, there are endless ways to use ranch, from Buffalo Wings to Parmesan Asparagus Fries

The color is a Warm wine

BETTER THAN STORE BROUGHT Instead of buying a premade Avocado Cilantro Dressing from the store we make it at home

Ingredients For the Salad 1/2 cup dry quinoa, rinsed well 1 cup water 1 (15 ounce) can chickpeas, drained and rinsed 1 tablespoon avocado or olive oil 1/2 teaspoon coarse salt 5 ounces baby spinach leaves 1 large tomato, cored, seeded, and cut into chunks For the Dressing 1 avocado 3-5 basil leaves (depending on their size) 1 small garlic clove, minced 2 tablespoons lemon juice a pinch or two of salt water (1/4-1 cup) Instructions Put the quinoa and water in a small saucepan and bring to a boil