Spinach-Quinoa Salad With Cherries and Almonds

Recipe by Annisette
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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