Party Quinoa Salad
Summer is a fun time for cold grain salads. This one is great for taking to a picnic or summer get-together. It’s colorful and tasty with a little crunch. Yogurt gives it a subtle creaminess and cranberries go great with the quinoa.
1 cup quinoa
1 ¾ cup water
¾ teaspoon sea salt
¼ cup almonds, slivered & toasted
2 cups spinach leaves, chiffonade*
1 cup dried cranberries
1 cup cucumbers cubed and peeled
1-15oz.can chickpeas, drained and rinsed
¼ cup low fat yogurt
½ cup red onion, chopped
6 tablespoons olive oil
3 tablespoons lemon juice
½ teaspoon minced garlic
- Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.
- Mix all ingredients. Serve at room temperature or cold.
Total cooking time: 35 minutes
*Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. (wikipedia.org)