Vegetarian Times Issue: July 1, 2006 p.75
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This salad is perfect for picnics because it’s filling and won’t get soggy. It also works well with couscous or bulgur.
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.
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Serves 6
1/4 cup sliced almondsPer SERVING:
| Calories | 352 |
| Protein | 11g |
| Total fat | 12g |
| Saturated fat | 1g |
| Carbs | 52g |
| Cholesterol | 1mg |
| Sodium | 492mg |
| Fiber | 8g |
| Sugars | 10g |
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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!