Spinach-Quinoa Salad with Cherries and Almonds

By sz8jm9

Vegetarian Times Issue: July 1, 2006 p.75

This salad is perfect for picnics because it's filling and won't get soggy. It also works well with couscous or bulgur.

Nutritional Information Per 6 Servings: WW = 9 Pts Plus
Calories 352
Protein 11g
Total Fat 12g
Saturated Fat 1g
Carbs 52g
Cholesterol 1mg
Sodium 492mg
Fiber 8g
Sugar 10g

Ingredients

• 1/4 cup sliced almonds
• 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 cucumber, peeled, seeded and cut into 1/3-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 (I have also used greek yogurt and it was good)
• 3 Tbs. olive oil
• 2 Tbs. fresh lemon juice (I used the juice of one whole lemon)
• 2 cloves garlic, minced (about 2 tsp.)

Details

Servings 6
Adapted from vegetariantimes.com

Preparation

Step 1

1. Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

2. 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.

3. Remove from heat and cool, covered, in pot.

4. 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.

5. 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.