Offer valid in US only.
Canadian and International Subscriptions
CLOSE WINDOW
Vegetarian Times Issue: July 1, 2006 p.75
|
Print-Friendly Version Email to a Friend |
1. Preheat oven to 350°F. 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.
Member Rating:
Serves 6
Per SERVING:
| Calories | 352 |
| Protein | 11g |
| Total Fat | 12g |
| Saturated Fat | 1g |
| Carbs | 52g |
| Cholesterol | 1mg |
| Sodium | 492mg |
| Fiber | 8g |
| Sugar | 10g |
|
Your rating:
Rate this Recipe
 |
| | Save to MY RECIPES Remove from MY RECIPES |
Log In + start saving recipes
Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.
Pay now and get
2 bonus issues!
Pay now and get
TWO EXTRA ISSUES FREE!
That's 11 issues for the
same low price!
CLICK HERE TO PAY NOW
This is absolutely delicious - it isn't the season for fresh cherries here in New Zealand now but we have fresh cranberries and I used these. My family - who are non-vegetarians loved it. Will be making this again and again. Many thanks - always love new ideas for Quinoa!!!
This is a wonderful and versatile salad. I made it for a potluck at our church and it was a big hit. I didn't have enough quinoa so I added some spelt berries. I also used greek yogurt for the low fat yogurt. The sweetness of the cherries mixed with the tartness of the lemon juice and yogurt made an explosion of flavor in the mouth. Thanks!
Wow...this is a beautiful and DELICIOUS salad...I had to make a few adjustments: I used a box of 'Near East' brand couscous (pine nut flavor), dried cranberries, canned great northern beans and skipped the cucumber and red onion...my salad turned out wonderfully and was super easy to prepare! This is a 5 star recipe for sure.
delicious and filling salad. used crasins in place of dried cherries since i had them on hand. also subbed greek yogurt for the plain yogurt called for in the recipe. definitely needs more almonds, but other than that, this recipe is a keeper!
I made this and it looks beautiful, but I felt that it was a little bland. Definitely needs a lil salt and pepper. However definitely let it sit a while in the fridge..tastes better next day. Overall, its still a good recipe..it can be tweaked to your own liking.
Delicious recipe that gets rave reviews. I do make these adjustments to the recipe: I double the dressing, use 3/4 cup almonds, and 4 cups spinach. I typically prepare all the ingredients the night before, including the quinoa. I refrigerate all ingredients. In the morning, I mix the salad and refrigerate until serving time. This is a favorite!!!
This is a fabulous recipe! I can't stop eating it or raving about it to my friends! Even my husband likes it! I did add more dressing to keep it moist and substituted craisins for the cherries. A little bit cheaper at the store and I had those on hand. I used low fat sour cream, and forgot to get lemons from the store. But still a tantelizing combination! I will definitely make this again!
I love this recipe! I have made it for several parties and picnics--where it's always a hit--and for dinner at home, where my non-veg hubby and I both enjoy it.
(As long as we're talking about substitutions and modifications, I once tried replacing quinoa with couscous and cherries with strawberries, and it was a no-go.)