Easy Recipe Finder
Recipe Feeder
Spinach-Quinoa Salad with Cherries and Almonds
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
1/2 cup plain Greek 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.
I left my Quinoa a little on the underdone side made it a little crunchier. This is a very pretty salad - and we thought that some avocado might have been really good in it, but since the salad keeps so well it might not have kept as well with the avocado - perhaps as garnish on the plate.
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
1/2 cup plain Greek 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.
I left my Quinoa a little on the underdone side made it a little crunchier. This is a very pretty salad - and we thought that some avocado might have been really good in it, but since the salad keeps so well it might not have kept as well with the avocado - perhaps as garnish on the plate.
