Friday, June 10, 2005

Spinach-Quinoa Salad with Cherries and Almonds

Spinach-Quinoa Salad with Cherries and Almonds (Adapted from Veg Times)

3 cups water
1 1/2 cups dry quinoa
2 cups baby spinach
1 cup dried cherries, chopped
1 large cucumber, peeled, seeded and diced into medium chunks
1 15 ounce can chickpeas, rinsed and drained
1/4 cup sliced almonds, toasted
1/4 cup chopped red onion
1/4 cups plain yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
salt and pepper to taste

Rinse and thoroughly drain the quinoa

In a medium saucepan, bring water to a boil and season with salt. Add quinoa, reduce heat and simmer about 15 minutes or until liquid is absorbed. Remove from heat, cover and let cool.

Roll small piles of the spinach leaves and thinly slice into strips.

In a large bowl, mix together cooked quinoa, spinach, dried cherries, cucumber, chickpeas, almonds and red onion.

In a small bowl, whisk together yogurt, oil, lemon juice and garlic. Pour into the large bowl with the quinoa salad and gently toss to coat. Taste and add enough salt and pepper to your liking - then cover and refrigerate for at least 30 minutes for the flavors to meld.

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  1. We just tried quinoa this summer for the first time. WOW! We're so hooked on it. I'd rather have it than couscous, almost more than rice. This salad looks incredible and I can't wait to make it.

  2. Fanciesmom - Yeah, I prefer it to couscous now too - I love it!