Ingredients for Spinach Quinoa Salad With Cherries And Almonds
- Sliced Almonds
- Water
- 1 cup quinoa
- Spinach Leaves
- Fresh Cherries
- 1/2 cup chopped cucumber
- 1/2 cup chickpeas (drained and rinsed)
- 1/4 cup thinly sliced red onion
- Plain Low Fat Yogurt
- 2 tablespoons olive oil
- Fresh Lemon Juice
- Garlic Cloves
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How to Make Spinach Quinoa Salad With Cherries And Almonds
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup sliced almonds on a baking sheet and toast for 7-10 minutes, shaking the pan occasionally, until golden brown. Let cool completely.
- Bring 3 cups of salted water to a boil in a medium saucepan over medium-high heat.
- Stir in 1 cup quinoa.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let cool, covered.
- Stack 5-6 spinach leaves and tightly roll into a cylinder. Slice into thin ribbons. Repeat with the remaining spinach (about 10 oz).
- In a large bowl, combine the cooked quinoa, toasted almonds, spinach, 1 cup pitted cherries, 1/2 cup chopped cucumber, 1/2 cup chickpeas (drained and rinsed), and 1/4 cup thinly sliced red onion.
- In a small bowl, whisk together 1/2 cup plain yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 clove minced garlic.
- Pour the yogurt mixture over the salad and toss gently to coat.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to develop before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
35g
Fat
8g
Carbs
19g
