Add quinoa and organic bone broth to a medium saucepan. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Once fully cooked, remove from heat and let sit for 5 minutes before fluffing with a fork. Pour quinoa into a bowl and let cool for 15-20 minutes before adding to the salad. Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, garlic, sea salt, pepper, and mustard. Set aside. Prepare the chopped salad: to a large salad bowl add quinoa, chickpeas, romaine lettuce, bell pepper, blueberries, cherry tomatoes, and cucumber. Drizzle with dressing and toss to combine. Top with avocado and serve!