Friday, June 6, 2008
Just realized we haven't done a recipe in 4-EVER...well people, this is a good one...scratch that - a GREAT one...got it from Vegetarian Times awhile back...it's so summer-y (a word?) and refreshing! We made a big bunch of it this last weekend after a trip to the local farmer's market...I finished the last of it yesterday and boy am I sad! Quinoa, spinach, cucumbers, almonds, and cranberries...what more could you want?!
Spinach Quinoa Salad - Serves 6
(1/4) cup - Sliced Almonds
(1.5) cups - Quinoa - rinsed and drained (we typically don't rinse ours)
(2) cups - Spinach leaves
(2) cups - fresh Cherries*, pitted and halved (*did about 1 cup dried cranberries instead)
(1) - Cucumber, peeled, seeded and cut into 1/4 inch dice
(1) 15 oz. can - Chickpeas*, rinsed and drained (*didn't include this in it)
(1) small - Red Onion*, finely chopped (*did a white instead b/c of availability at market)
(1/4) cup - Plain low-fat yogurt* (*def omitted this and it was wonderful w/o it)
(3) T - Olive oil
(2) T - fresh Lemon juice
(2) - cloves Garlic, minced
1.) Preheat oven to 350...Spread almonds on baking sheet - toast for 7-10 mins, shaking pan occasionally - until golden brown. Let cool.
2.) Bring 3 cups lightly salted water to a boil over medium high heat - Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 mins or until liquid is absorbed.
3.) Remove from heat and cool, covered, in pot.
4.) Lay 5 or 6 spinach leaves flat on top of each other on cutting board - Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
5.) Toss together quinoa, chickpease (if using), and red onion in large bowl. Whisk together olive oil, lemon juice, garlic, and yogurt (if using) in small bowl. Pour over salad and toss to coat. Season with s & p...and chill for 30 mins to allow flavors to develop (optional)...
Really easy and really yummy!!