Categories: Salad
Ingredients
- 1/2 cup sliced unsalted almonds
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups spinach leaves, thinly sliced
- 15 oz. can chickpeas, rinsed and drained
- 1 cucumber, peeled, seeded and cut into 1/3-inch dice
- 1 cup dried unsweetened cherries, chopped
- 1 small red onion, finely chopped
- 1/2 cup plain yogurt
- 6 tbsp. olive oil
- 1/2 tsp lemon zest + 2 tbsp. fresh lemon juice
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon
- 2 tsp raw honey
- 2 garlic cloves, minced
- 1/2 tsp each sea salt
- 1/2 tsp black pepper
Directions
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Preheat oven to 350. Spread almonds on a baking sheet and toast 7-10 minutes, shaking pan occasionally, or until golden brown. Set aside to cool.
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Meanwhile, cook quinoa as directed.
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In a large serving bowl, toss together quinoa, spinach, chickpeas, cucumber, cherries, and onion. In a small bowl, whisk together yogurt, oil, lemon zest, lemon juice, vinegar, mustard, honey, garlic, salt and pepper. Pour over salad and toss to coat. Add almonds and gently stir. Chill for 15 minutes before serving.