Spinach-quinoa Salad With Cherries And Almonds

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup sliced almonds
• 3 cups water, salted (to cook quinoa)
• 1 1/2 cups quinoa, rinsed and drained
• 2 cups spinach leaves
• 2 cups fresh cherries, pitted and halved or 1 cup dried cherries, chopped
• 1 cucumber, peeled, seeded, and chopped into 1/2 inch dice (about 1 1/2 cups)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup plain low-fat yogurt
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced (about 2 tsp)

Recipe

• 1 preheat oven to 350°f.
• 2 spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. cool.
• 3 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.
• 4 remove pot from heat and allow to cool, covered.
• 5 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.
• 6 in large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
• 7 in small bowl, whisk together yogurt, olive oil, lemon juice, and garlic. pour yogurt mixture over salad, and toss to coat.
• 8 season with salt and pepper, to taste.
• 9 chill the salad for 30 minutes to allow the flavors to develop.
• 10 serve.