Ingredients
1/4 cup sliced almonds, toasted
1 1/2 cups quinoa - soaked or rinsed and drained
2 cups fresh cherries, pitted and halved or 1 cup dried cherries chopped (I used dried)
2 cups spinach, raw chopped leaves - well washed and dried
1 cucumber, peeled, seeded and cut into 1/3 inch dice (1 1/2 cups)
1 15 oz can chickpeas, rinsed and drained
1 small red onion, finely chopped (1/2 cup)
1/4 cup plain low-fat yogurt
3 TBS extra virgin olive oil
2 TBS fresh lemon juice
2 cloves garlic, minced (2 tsp)
Preparation
-Preheat oven to 350 degrees. Spread almonds on baking sheet and toast for a few minutes shaking pan occasionally, or until golden brown. Cool.
- Bring 3 cups of salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover and simmer 15 minutes or until all liquid has absorbed. -Remove from heat and cool, covered in pot -Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach -Toss together quinoa almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. -Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. -Pour over salad and toss to coat. -Season with salt and pepper. -Chill 30 minutes to allow flavors to develop then serve
(yummy cold too)
