Recipe from the Vegetarian Times Magazine
INGREDIENTS
- 1/4 cup sliced almonds
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups spinach leaves
- 1 cup dried cherries
- 1 cucumber, peeled, seeded and cut into 1/3" dice (about 1 1/2 cups)
- 1 15oz. can of chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain nonfat yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. 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 salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

