2 c. fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/2-inch dice (about 1 1/2 cups)
1 15 oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt (substitute?)
3 TB olive oil
2 TB fresh lemon juice
2 cloves garlic (about 2 tsp.)
Instructions
Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden rown. Cool. Bring 3 cups 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 been 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 sald, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop then serve.
Originally Submitted
10/8/2008
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You can add this Spinach Quinoa Salad with Cherries & Almonds recipe to your own private DesktopCookbook.