Quinoa, garbanzo, radish and avocado salad

1 C quinoa
1.5 lemons
1 tbsp cumin
2 garlic cloves, crushed
1/3 C olive oil
2 small bunches French breakfast radish
2 small avocados (1.5 large)
3 C garbanzo beans (2 cans), rinsed
1 C chopped red basil leaves

Cook quinoa in 2 cups water for 15-20 minutes, or until water is absorbed. Let quinoa cool. In a large bowl, mix olive oil, cumin, garlic, and salt and pepper according to taste. Grate zest of one lemon, then juice lemons. Add zest and lemon juice to oil. Clean and cut radishes in half lengthwise, add to oil together with garbanzo, basil and quinoa. Cut avocados in half, pit, clean and chop into bite size pieces. Carefully mix in avocado, making sure not to crush the pieces.