cranberry quinoa salad
1/4 cup sliced almonds
1.5 cups quinoa, rinsed and drained
2 cups spinach leaves
1 cup dried cranberries, unsweetened
1 cucumber, peeled, seeded, and diced (about 1.5 cups)
1 15-ounce can chickpeas, rinsed and drained
1/4 cup plain sour cream or low-fat yogurt
3 Tbsp olive oil
2 Tbsp fresh lemon juice
2 cloves garlic, minced (about 2 tsp)
1. Preheat oven to 350 degrees F. Spread almonds on a baking sheet, and toast 7-10 minutes, or until golden brown, shaking pan occasionally. Cool.
2. Bring 3 cups salted water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed. Remove from heat and cool, covered, in pot.
3. Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll together tightly in cylinder, then slice into slivers. Repeat with remaining spinach.
4. Toss together almonds, quinoa, spinach, cranberries, cucumber and chickpeas in large bowl. Whisk together yogurt, olive oil, lemon juice, and garlic in a small bowl. Pour over salad, and toss to coat. Season with salt and pepper, if desired. Chill 30 minutes to allow flavors to develop, then serve.
Per 1 cup serving:
Calories 350, Protein 11g, Total Fat 12g, Saturated Fat 1g, Carbohydrates 52g, Fiber 8g, Sugars 10g, Cholesterol 1mg, Sodium 490mg