Add broth and quinoa 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 to 20 minutes before adding to the salad.
Prepare dressing: in a small bowl whisk together olive oil, balsamic vinegar, mustard, garlic, sea salt and black pepper. Set aside.
Prepare the chopped salad: to a large salad bowl add the cooked quinoa, lettuce, chickpeas, blueberries, cucumber and tomatoes. Drizzle with dressing and toss to combine. Top with the avocado and serve!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.