1/2 cup sliced almonds
3 cups water (salted to cook qunioa)
1 1/2 cups quinoa (rinsed and drained)
2 cups spinach (leaves)
2 cups fresh cherries (pitted and halved)
3-4 pickling cucumbers, diced 1/2″ (about 1 1/2 cups)
15 oz chickpeas, rinsed and drained
1 small red onion, chopped (about 1/2 cup)
1/4 cup plain, low-fat yogurt
3 Tbs Olive Oil
2 Tbs fresh lemon juice
1 green garlic bulb, minced (about 2 Tbs)
Preheat oven to 350°F.
Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown.
Bring 3 cups salted water to boil in pot over med-high heat.
Stir in quinoa.
Reduce heat to low and simmer, covered, 20 minutes or until all liquid is absorbed.
Remove pot from heat and allow to cool, covered. (about 20 minutes)
Lay 5 or 6 spinach leaves on top of one another on a cutting board.
Roll tightly into a cylinder.
Slice into slivers.
Repeat with remaining spinach.
In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
Pour yogurt mixture over salad, and toss to coat.
Season with salt and pepper, to taste.
Chill the salad for 30 minutes to allow the flavors to develop.