Spinach-Quinoa Salad With Cherries And Almonds

• 1/4 cup sliced almonds, toasted
• 1 1/2 cups quinoa - soaked or rinsed and drained
• 2 cups fresh cherries, pitted and halved or 1 cup dried cherries chopped (I used dried)
• 2 cups spinach, raw chopped leaves - well washed and dried
• 1 cucumber, peeled, seeded and cut into 1/3 inch dice (1 1/2 cups)
• 1 15 oz can chickpeas, rinsed and drained
• 1 small red onion, finely chopped (1/2 cup)
• 1/4 cup plain low-fat yogurt
• 3 TBS extra virgin olive oil
• 2 TBS fresh lemon juice
• 2 cloves garlic, minced (2 tsp)

1. -Preheat oven to 350 degrees. Spread almonds on baking sheet and toast for a few minutes shaking pan occasionally, or until golden brown. Cool.
2. - Bring 3 cups of 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 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.
6. -Whisk together yogurt, olive oil, lemon juice and garlic in small bowl.
7. -Pour over salad and toss to coat.
8. -Season with salt and pepper.
9. -Chill 30 minutes to allow flavors to develop then serve
10. (yummy cold too)

almonds, quinoa soaked, fresh cherries, spinach, cucumber, chickpeas, red onion, yogurt, extra virgin olive oil, lemon juice, garlic

Taken from www.epicurious.com/recipes/member/views/spinach-quinoa-salad-with-cherries-and-almonds-1241332 (may not work)