Combine quinoa and water in a small sauce pan, prepare according to package directions.
In large bowl, combine blueberries, cherry tomatoes, corn, cucumber, garbanzo beans, garlic, onion, cilantro and lime juice. Add cooked quinoa and mix.
Salad can be refrigerated at this point until served; mix in avocado just before serving.
Calories: 147 per 1 cup serving
Fat: 4.4g. Fiber: 5.8g. Protein: 5g. Carbs: 25g. Sodium: 66.1mg.