Spinach Quinoa Salad With Cherries And Almonds Recipes

SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. Cool.
• Bring 3 cups salted water to boil in pot over med-high heat. Stir in quinoa. Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
• Remove pot from heat and allow to cool, covered.
• 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.
• Serve.

SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS

Steps:

• -Preheat oven to 350 degrees. Spread almonds on baking sheet and toast for a few minutes shaking pan occasionally, or until golden brown. Cool. - 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. -Remove from heat and cool, covered in pot -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 -Toss together quinoa almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. -Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. -Pour over salad and toss to coat. -Season with salt and pepper. -Chill 30 minutes to allow flavors to develop then serve (yummy cold too)

SPINACH CHERRY ALMOND SALAD WITH BACON AND PEACHES

Steps:

• Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
• Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired.

HONEY-QUINOA SALAD WITH CHERRIES AND CASHEWS

Steps:

• Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
• Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
• Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.