Ingredients
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3 cups water, salted (to cook quinoa)
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1 1/2 cups quinoa, rinsed and drained
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2 cups spinach leaves
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2 cups fresh cherries, pitted and halved or 1 cup dried cherries, chopped
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1 cucumber, peeled, seeded, and chopped into 1/2 inch dice (about 1 1/2 cups)
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1 (15 ounce) can chickpeas, rinsed and drained
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1 small red onion, finely chopped (about 1/2 cup)
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1/4 cup plain low-fat yogurt
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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2 garlic cloves, minced (about 2 tsp)
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1/2 cup sliced almonds
Instructions
- Preheat oven to 350°F.
- Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. Cool.
- Bring 3 cups salted water to boil in pot over med-high heat. Stir in quinoa. Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
- Remove pot from heat and allow to cool, covered.
- Lay 5 or 6 spinach leaves on top of one another on a cutting board. Roll tightly into a cylinder. Slice into slivers. Repeat with remaining spinach.
- In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
- In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic. Pour yogurt mixture over salad, and toss to coat.
- Season with salt and pepper, to taste.
- Chill the salad for 30 minutes to allow the flavors to develop.
- Serve.