Ingredients:
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 cucumbers, peeled, seeded, and chopped into 1/2 inch dice ( about 1 1/2 cups)
1 (15 ounce) cans chickpeas, rinsed and drained
1 small red onions, 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)
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.